|Chicken breast||A block|
|Cooking wine||Appropriate amount|
|Egg juice||Appropriate amount|
|Soy sauce||Appropriate amount|
|Flavor||Salty and fresh|
|time consuming||several days|
Prepare a piece of chicken breast, wash it and dry it.
Remove the fascia and open it from the middle slice.
Knife back slap chicken loose, this step is easier to taste.
Cut scallions and ginger into small grains
Add a little water and wine, mix it into mud with a cooking machine, and get onion and ginger juice.
Onion ginger juice
Sprinkle onion and ginger juice with pepper and mix well
Brush the chicken with onion and ginger juice on both sides and marinate it in the refrigerator for one night.
Prepare flour, egg juice, bread crumb
Marinated chicken wrapped in flour
Shake off excess flour
Wrapped egg fluid
Full of bread crumbs
When the oil is sixty percent hot, the chicken is fried, and the fire should not be too big. Otherwise, the bread crumb will turn black and the chicken is not easy to cook inside.
Deep-fry the chicken in a low heat and turn it golden. Remove it.
Let’s cool for a while and fry again for 2 minutes.
Cold food, hot time is OK.
Chicken must be re-fried once. Re-fried is the key to make chicken more crisp and tender.