The Practice of Chicken Fillet-a Detailed Explanation of The Practice Steps of Chicken Fillet!
1.
Meat cutting (known in technical terms as a knife): Cut the bought chicken breast (frozen, it must be thawed first) into slices of about 6-7mm, and then cut into slices of 6-7mm in thickness and 10cm in length Chicken strips (as shown on the left, steps from top to bottom).
2.
Marinating: Put the cut chicken fillet into a container (depending on the amount, for example, bowl, basin, frame), then add water, and spread the chicken fillet, and then add salt and flavor in order Bang boneless chicken fillet marinade and starch can be mixed well (or the salt, starch, marinade, and stir with water, and then put the cut chicken fillet and stir well). How much water, salt, flavored chicken fillet marinade, and starch should be added? If you marinate 1 catty of chicken breast, add 120 grams of water, 5 grams of salt, 20 grams of flavored boneless chicken fillet marinade, and 40 grams of starch.
3.
Preservation: After the marinated chicken fillet is sealed in a fresh-keeping bag, it is directly stored in the refrigerator for at least 8 hours (that is, the marinating process, the purpose is to let the chicken fillet taste).
4.
Wrap starch or bread crumbs: (the demonstration here is starch, if you want to wrap bread crumbs, just change to bread crumbs) Sprinkle a layer of starch bedding in a large tray or basin, and then pour it in After thawing the chicken fillet, cover the chicken fillet with a layer of starch, and finally scatter the chicken fillet with your hands, so that the chicken fillet is evenly coated with starch. (As shown on the left, steps from top to bottom)
5.
Sieve starch: Use a leaky basket, vegetable basket or sieve to sift out the excess starch that is not coated, so as to prevent the excess starch from being carried into the oil pan and cause too much residue, which will cause the oil to become turbid and unclean. .
6.
Frying: Put the starched chicken fillets into an oil pan with an oil temperature of 150-170 degrees and fry for 1-1.5 minutes.
7.
Out of the pot: Generally fry for 1-1.5 minutes. Use a clamp to clamp the chicken fillet in the oil pan. You can feel that the chicken fillet has become hard and the color has turned golden. You can remove it with a thread drain and let it sit for 1-2 minutes. The oil dripped dry.
8.
Spreading ingredients: The most commonly used sprinkling ingredients are cumin powder and chili noodles (ketchup is used in some places). After sprinkling the ingredients, a fragrant boneless chicken fillet is made.
Tips:
The above are the detailed steps of the chicken fillet practice process. Among them, there are some precautions that need to be paid attention to. Please see the following tips:
1. Whether to keep fresh or quick-frozen depends on the weather and the amount of pickling.
2. Put the sifted chicken fillet into a tray for about 5 minutes before deep-frying. After these few minutes, the fried chicken fillet will look better in color and have a better crispy taste.
3. Oil temperature test method: (If you use a fryer, the temperature will be marked, this is not necessary) If you use gas or an induction cooker, this is usually the test. When the oil temperature is heated to a certain level, The sifted out excess starch granules are put into the oil pan, if the starch granules can immediately float to the oil surface, it is fine.
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Reminder: If you have any questions, you can consult Xiangbangbang.
