Fried Chicken Fillet
1.
Wash 2 chicken breasts and drain.
2.
Cut the chicken breast in the middle, pat it loosely with the back of a knife, and cut into uniform strips to form chicken fillets.
3.
Prepare cornstarch and fried chicken powder.
4.
Put half a packet of fried chicken powder in a large bowl, add the same amount of cornstarch, add 2 teaspoons of rice wine, and a suitable amount of water to make a batter. Use chopsticks to pick it up and drop it easily. Add a suitable amount of salt to taste.
5.
Add the chicken fillets to the batter, so that each chicken fillet is wrapped in the batter, and marinate for at least half an hour.
6.
Dip each chicken fillet with breadcrumbs and compact it with your hands.
7.
Heat up a pan and put an appropriate amount of salad oil. The oil is 60% hot. Use chopsticks to insert the oil into the bubbling state and add the chicken fillets one by one.
8.
Fry until the chicken fillet is cooked through, crispy and golden in color, and remove the oil to control it.
9.
Finished picture. Dip it in your favorite sauce.
Tips:
1. Use the back of a knife to pat the chicken loosely.
2. The chicken fillet will be marinated for at least half an hour before it will taste good.
3. The prepared batter can be easily dripped with chopsticks. The batter is too thick, which will affect the crispy taste of the chicken fillet.
4. The oil temperature should not be too high to avoid frying.
5. The fried chicken powder tastes fresher. I only use half a packet. Adding the same amount of cornstarch to make the batter tastes just right.
6. Adjust the ratio of fried chicken powder and corn starch according to personal taste.
Buy on JD
Buy on Amazon
