2. Marinate the chicken breast with 35g cook 100 New Orleans barbecue material and water 15 minutes.
3. Fry and seal the marinated chicken breast.
4. When the oil temperature is 30% hot, fry in the pan, slowly fry until golden, take it out and serve.
1 peeled green pepper, cut into small pieces of 1cm. Cut the chicken breast into pieces of the same size and dip it in wheat flour.
2 Heat the oil to medium temperature, fry the green pepper and chicken in the oil, then take it out and put it on oil-absorbing paper to absorb the excess oil.
1. Draw a long oblique knife on both sides of the chicken breast. Don't cut it. Massage the chicken with salt and black pepper to make it taste more uniform, especially in the mouth cut by oblique knife, and marinate for five minutes.
2. Heat the oil in the pan and fry the chicken.
3. After controlling the oil, plate the chicken breast and sprinkle with chopped pepper and minced garlic.
4. Leave a small amount of base oil in the pot, mix in the hot and sour sauce, sprinkle with black pepper and a little salt, and pour it on the chicken.
Fresh chicken legs or breasts, washed and cut evenly.
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Even small pieces, spare. Add 4.5g of super spicy gravy and 30g of ice water to each 100g chicken nuggets. Mix the marinade and water evenly, then pour the marinade into the chicken nuggets, stir evenly and marinate for more than two hours.
manufacturing method
Production method (12 sheets)
Step 2: Weigh the fried rice flour and water according to the ratio (fried rice flour: water =1:1.2 ~1.3) and mix them evenly for later use; Every 100g of pickled chicken nuggets, 25g of prepared minced meat is added and stirred evenly to ensure that the minced meat adheres to the nuggets evenly; Drain excess mud until there is no large amount of mud flowing down.
Step 3: Cover the drained chicken pieces with powder, gently press them by hand, then turn and knead the dried powder by hand (don't use too much force, pay attention to dispersion to avoid sticking) to ensure that the surface is completely covered with powder, remove floating powder, put the powdered chicken pieces into the powder basket and gently shake them, so that the surface of the chicken pieces presents a natural scaly appearance, and wait for frying.
Step 4: Frying: Put an appropriate amount of cooking oil (about 2 ~ 3 times the amount of fried chicken pieces) into the pot. Suggestion: control the oil temperature at175℃ ~180℃ for 2 minutes until the surface color is golden yellow.