1. Rub a little water to make the meat full.

2. Add a little egg white, wrap the chicken that has absorbed water, and put it in blanching or frying to separate water.

3. Wrapping starch will make the taste smoother and the moisture will be locked more firmly.

4. The secret of making chicken tender:

1: Add a little water to the sliced chicken breast, and beat it constantly with your hands to immerse the water into the sliced chicken breast until it becomes sticky.

2: Add an egg white, wrap it in water, and use it as well.

3: Add a little starch and wrap the egg white and water inside again.

4. After three steps, the chicken slices can successfully lock the moisture, and the fried chicken slices will be very smooth and tender.

5. Boil the water in the pot, keep boiling, put the chicken slices into the pot, and gently stir them with a colander to make them disperse.

6: Take it out, control the water to dry, and then the processed chicken can be used at will.

Second, Shandong fried chicken

Ingredients: chicken leg, 2 green peppers, 8 dried peppers, 6 green onions, 1 ginger slices, a little carrot, half onion, half garlic, 1 1 coriander, 1.

Accessories: salt, sugar, chicken essence, oil consumption, Weidamei, soy sauce, star anise, cinnamon, pepper and fennel.

Production process:

1. Dice chicken legs, add a little sugar, consume oil, taste delicious, and marinate with onion and ginger for 30 minutes.

2. The required raw materials, carrots, garlic, onions, ginger, green onions, coriander, dried peppers, fresh peppers, stewed ribs (including star anise, pepper, dried tangerine peel, fennel, etc.). )

3. Shred green onions, shredded green peppers, sliced carrots and onions.

4. Cool the oil in a hot pan. After the oil is hot, add ginger, red pepper, garlic, and all kinds of aniseed in the raw material list.

5. Stir-fry the fragrance, add chicken pieces and stir-fry for three minutes, then add carrot slices and add a little soy sauce and stir-fry for about five minutes.

6. After five minutes, add onions, peppers and onion slices and continue to stir fry for three minutes. If you touch the pot, you can add some water.

7. Finally, add a little salt, chicken essence and Weidamei, stir fry and add a little coriander to decorate the pot.

Third, Korean spicy fried chicken

Ingredients: chicken breast 150g onion 50g green pepper 1 red pepper 1 potato 1 rice cake 50g.

Accessories: korean chili sauce 1 spoon Korean syrup 10 ml soy sauce 10 ml Chili powder 3 g cooking wine 10 ml scallion 1 chicken essence, a little sesame oil and a proper amount of cooked sesame seeds.

Production process:

1. Prepare all the ingredients, slice the chicken, add cooking wine and marinate for a while.

2. Peel and slice the potatoes, cut the onions into strips, cut the green and red peppers into circles, boil the water in the pot and cook the potato chips for 2 minutes to cool down.

3. Then put the chicken in the blanching water and remove it. Take a small bowl and add Chili sauce, syrup, soy sauce, salt and chicken essence water and mix well.

4. Soak the rice cake in warm water until it becomes soft. Pour oil into the wok, stir-fry onions and rice cakes, then add potato chips and stir-fry for a while.

5. Add onions and green peppers and stir fry. Pour in the prepared materials and stir fry evenly. Add chicken and stir fry.

6, sprinkle with cooked sesame seeds, pour in sesame oil, stir fry evenly, turn off the fire and serve.