Crispy Chicken Rice
by Melancholy Potatoes
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Wash chicken breasts
2. Use a knife to cross the piece into two pieces
3. Use a meat hammer or the back of a knife to make the meat soft
4. Add a tablespoon of cooking wine
5. Grab two tablespoons of light soy sauce, a little white pepper and a little five-spice powder, and marinate for 15 minutes.
6. At this time, wash the small rapeseed, blanch it with boiling water, cool and dry the water for later use, prepare starch, bread crumbs, and an egg to beat.
7. The marinated chicken breast is first coated with starch on both sides, then put in the egg liquid to soak both sides, and finally wrapped in a layer of breadcrumbs.
8. Pour more oil in the pot and heat it to eight minutes hot, add the wrapped chicken breast, turn to medium heat and fry, turn it over halfway through, fry until golden on both sides, remove the oil control.
9. Tear the fried chicken breasts into small pieces and place them on top of the braised rice. Be careful not to burn your hands.
10. Put the blanched small rapeseed in advance, or choose your favorite greens, drizzle with Lee Kum Kee sweet chili sauce and you can eat it, super delicious.
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