Salted Chicken Nuggets
1.
Cut the chicken into mahjong-sized pieces, but thinner than mahjong, add all the above seasonings;
2.
If the meat becomes sticky, add 1 tablespoon of water, and then grasp until the meat is completely absorbed. Let it sit for about 2 hours to give the meat time to taste;
3.
When you want to cook, beat the egg to separate the white and the yolk, and only use the white, because the white itself has clumps, so beat it evenly;
4.
For uniformity and simple operation, pour the egg whites into the meat bowl and stir evenly. There is no need to dip each piece of meat with egg white and then bread crumbs;
5.
Use another bowl of bread candy, roll a few pieces of chicken in the bowl so that the meat is covered with bread crumbs;
6.
Fry on medium and small fire until light golden yellow, remove and filter the oil;
7.
Raise the medium heat to deep-fry the chicken nuggets to a deeper golden brown as shown in the picture, and then serve.
Tips:
The huai salt dipped in chicken nuggets is best bought in stores. If you don’t have it at home, you can use black pepper powder, five-spice powder and salt to fry in a pot. The ratio is not strict, but not too much black pepper powder, just use it. Shanzhai Huaiyan, very fragrant.
