Roasted Chicken Rice Flower

Name: Roasted Chicken Rice Flower
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 410g Chicken breast; 80g Bread crumbs; a little Canola oil; 1 tablespoon Cooking Wine; 2 tsp salt; 1 tsp Sugar; 1 tsp Five spice powder

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I used to eat chicken and rice cakes that were deep-fried, but this time they were baked in the oven. Originally wanted to bake in a new oven, but the one who was afraid that the oil would splash in the baking and make the new oven dirty (he usually does the dishwashing work), so he can only bake in the old oven. So depressed~~~"

Ingredients

1 piece Egg
410g Chicken Breast
80g Bread Crumbs
a little Canola Oil
1 tablespoon Cooking Wine
2 tsp Salt
1 tsp Sugar
1 tsp Five Spice Powder

Roasted Chicken Rice Flower

1. Prepare chicken breasts, eggs and bread crumbs

2. Remove the fascia from the chicken breast, wash, and cut into small diamond-shaped cubes

3. Put in: salt, sugar, cooking wine and five-spice powder

4. Grab evenly, drip a little canola oil to seal, marinate for 2~4 hours

5. Take the marinated chicken breasts and immerse them in the egg liquid to lift

6. Put it in the bread crumbs and coat the bread crumbs evenly

7. Spread it on a baking sheet that has been lined with tin foil

8. Put it into the middle layer of the preheated oven: 200 degrees upper and lower fire

9. Bake for about 20-25 minutes, the surface will be golden

10. Remove the baking tray

11. Transfer to a plate, order tomato sauce and serve

Tips:
1. Marinating time: a little longer to make it more delicious
2. Bread crumbs: it is best to use coarse grains, mine is fine grains, not as good as fine grains
3. Baking time and temperature: According to the temper of your own oven