The sweet and sour chicken fillet that I want to share with you today is one of the best ways to eat chicken breast. The sour and sweet taste greatly stimulates people's taste buds, which is especially popular with women and children. Every time I finish eating, I can eat a plate without food, and I can't eat enough for three days. Let's share the practice of this dish with everyone, hoping to help you.
Ingredients: chicken breast
Seasoning: salt, sugar, cooking wine, white pepper, starch, white vinegar, tomato sauce, peanut oil.
-Cooking steps
① First, clean the chicken breast. Chicken breast is divided into chicken big breast and chicken small breast, and the taste of the two is slightly different. It's best to buy chicken breasts, tender and not firewood.
2. Cut the chicken breast into strips about 1 cm wide, 1 cm thick and 10 cm long. Then put the cut chicken breast into a bowl, add a tablespoon of cooking wine, half a teaspoon of salt and half a teaspoon of white pepper, stir well by hand and marinate for more than ten minutes.
Chicken breast with pickled peppers is more delicious. Adding cooking wine and white pepper can remove the fishy smell. No white pepper can be replaced by spiced powder, pepper powder and thirteen spices, all of which have the function of removing fishy smell and enhancing fragrance.
3. Let's prepare the sweet and sour sauce: add three tablespoons of tomato sauce, two tablespoons of sugar, one tablespoon of white vinegar, one tablespoon of starch and four tablespoons of cold water to the bowl, and stir evenly with chopsticks to make the sweet and sour sauce.
The ratio of sweet and sour juice is 3: 2: 1. The amount of sweet and sour juice should be adjusted according to the number of chickens, which can be increased or decreased, but the proportion of tomato sauce, sugar and white vinegar remains unchanged.
(4) After the meat is marinated, first add four spoonfuls of cold water and stir well to let the chicken absorb some water. The chicken made in this way is tender, not hard or firewood after frying. Then add two spoonfuls of starch, grab it evenly, let the chicken paste, and finally add one spoonful of peanut oil, stir it evenly with chopsticks, and lock the water to prevent it from sticking when cooking.
⑤ Fire. Put peanut oil in the pot with a wide oil temperature of 60% heat. Add chicken and fry for several times. This process can't be rushed. Always use medium and small fire. Use chopsticks to clamp chicken strips to prevent adhesion. Slowly fry the chicken until it turns yellow, and take it out.
6. Then restart the fire, heat the oil to high temperature, add all the chicken and fry it again. It takes about a minute to fry the chicken until it is golden brown. You can see that the chicken is obviously darker and smaller, so it can be taken out. Chicken fried with high oil temperature will be crispy outside and tender inside.
⑦ Pour off the oil, leave a little base oil, turn on a small fire, the oil temperature is 50% hot, add the sweet and sour juice, and simmer slowly until the soup is thick and big.
8. Add fried chicken and mix well.
Pet-name ruby, stir-fry until the water evaporates, and the sweet and sour juice completely wraps the chicken, and then the chicken can be taken out of the pot and put on the plate.
When a delicious dish is cooked, the chicken breast is no longer unpalatable. Every time I make a CD, it is especially popular with children.
You can also sprinkle some white sesame seeds on it, which is both beautiful and delicious. The following are pictures of the finished dishes:
-Hint:-
When frying chicken, fry it with low heat and low oil temperature for the first time. The second time, the oil temperature should be high and fire should be used.