Crispy Fried Chicken Chop
1.
Remove the fascia and excess oil from the chicken breast, and separate it from the middle. Try to make the chicken steak bigger~
2.
Gently tap the chicken breast with a meat hammer or the back of a knife~ Make a massage~ Better relax the chicken
3.
Massaged chicken breast, sprinkle salt, seafood soy sauce, cooking wine, ginger slices ~ knead the seasoning and meat by hand ~ marinate for 20 minutes
4.
Add appropriate amount of water to the fried chicken powder and mix thoroughly, and make it thicker as possible, so that the powder slurry can be hung on the meat~
5.
Put the marinated meat into the prepared powder paste, so that the chicken breast will evenly stick to the powder paste~
6.
Paste the chicken breast with flour paste, put it in the breadcrumbs, press it with your hands, shake it before putting it in the pot~
7.
Put a lot of oil in the pot~ burn to 60 to 70% hot~ you can put a small piece of meat in to try~ when the bubbling is big, the oil temperature will do.
8.
Fry until the chicken fillet is shaped, turn it over~ You can get it out after about 30 seconds of frying~ It doesn't matter if the color is light, it will be fried again later
9.
On high heat until the oil temperature rises again, add the chicken cutlet and fry for about 3 seconds, and remove it immediately~ Avoid excessively high oil temperature causing the chicken cutlet to be fried~
