Fried Chicken Breast Crispy Pork
1.
Wash the chicken breasts and drain the water for later use. I only used one piece for this recipe.
2.
Add a little water to the sweet potato starch, knock into the egg, and stir roughly evenly. There will be a lot of small bumps at the beginning. It’s okay. You can let it stand for a few minutes and then stir. If there are still bumps, let it stand and stir again to allow the sweet potato starch to fully absorb the egg liquid and water.
3.
The adjusted coating is thick and thick, and it can be dripped smoothly with a spoon or chopsticks, but the lines will not disappear immediately after dripping. This state is the best to hang the paste, the wrapping is very uniform, and it will not drip into the oil pan. Add the pepper powder And salt, mix well.
4.
Slice the chicken breast and cut into strips, about 3 mm thick, add an appropriate amount of salt to marinate for a few minutes, so that the fried crispy meat will be more delicious.
5.
Pour the marinated meat slices into the starch paste and mix until the meat slices are covered with thick paste.
6.
Pick up the oil pan, heat it to 60% heat, check if the oil temperature is 60% hot, stretch a wooden chopsticks into it, and there will be dense small bubbles at the bottom.
Keep the heat on medium and low, put the meat slices into the pot one by one, be sure to place them one by one, don’t go down in a hump, the meat will float in 3-5 seconds, so don’t fry too much in one pan. You can divide it into portions. Fry, turn it over when you fry. A piece of chicken breast can be fried a lot, I divided it into three pots.
7.
Remove the oil when deep-fried until both sides are slightly yellow.
8.
After all the crispy pork is fried and removed, turn on high heat. When the oil temperature rises to 70% hot, pour the crispy pork strips into the pan and re-fry until the color is golden. Directly fried crispy pork is the best. You can fry more at a time. When cooking vegetables, throw a few pieces into it for a simple stew, and immediately create a pot of steaming crispy meat casserole. If you can't finish it, you can put it in a fresh-keeping bag and put it in the refrigerator or freeze it.
Tips:
There are two points to pay attention to when deep-fried crispy pork. One is the consistency of the batter. It should not be too thin. It can drip slowly when picked up with chopsticks, but the lines will not disappear immediately after dripping. This state is the best.
When frying, the oil temperature is very important. Fry it on a low fire first, and then deep fry until it is crispy. The outer coke and the inside taste are particularly tender.
