Fried Chicken Fillet
by Eat delicious myself 520
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare the chicken wing roots and thaw at room temperature.
2. Debone the wing roots, remove the chicken skin, and cut into small strips. (The removed chicken skin can actually be fried, it tastes crunchy and super crispy~)
3. Put the chicken strips into a bowl, add Orleans barbecue ingredients, salt, light soy sauce, oyster sauce, chicken powder and cooking wine.
4. After stirring, let it marinate for 2 hours or more for a deeper flavor.
5. To make the batter when marinating the chicken, put the eggs, low-gluten flour and aluminum-free baking powder into a bowl.
6. Add a little water and stir well. (Boiled chicken, which is more fluffy after being fried.)
7. Put the marinated chicken in the batter and wrap it in a circle.
8. Roll it in the breadcrumbs again.
9. Pour the vegetable oil into the pot and heat it over a medium-to-low heat. The oil temperature rises to the point where small bubbles are formed around the inserted chopsticks.
10. At this time, put the chicken strips in and turn to low heat to fry slowly.
11. After frying, remove it and put it on kitchen paper to absorb the excess oil.
12. Put the fried chicken fillet on a plate, sprinkle a little bit of salt and pepper, and grind a little black pepper.
13. Or dip it in ketchup~
14. O(∩_∩)O haha~ Let’s eat~
Tips:1. Chicken wing roots can also be replaced with chicken breasts. It is super convenient to cut, but the fried wing roots or chicken thighs have a more tender texture.
2. When frying, be sure to have a small fire throughout, otherwise the fire will be too big and the outside will be burnt and the inside is not cooked.
3. It can be marinated without Orleans barbecue ingredients.
