What ingredients are needed to make fried chicken steak?

4 chicken thighs, 1 egg, 20 grams of starch, 3 grams of refined salt, 50 grams of bread crumbs, 2 grams of pepper, 500 grams of cooked lard

Preparation steps

1. Make a straight cut on the chicken leg meat, remove the leg bones and separate the leg meat. Spread it flat on the chopping board. Remove the chicken skin and pat both sides lightly with the back of the knife.

2. Use pepper , refined salt, stir on both sides and then pat on the starch. Crack the eggs into a bowl, stir them with bamboo chopsticks, and spread them evenly on the chicken and then pat them with bread crumbs

3. Heat the oil in a wok until it is 60% hot, and fry the chicken steak until it is 60% hot. Remove the crispy pieces with a slotted spoon and change into diamond-shaped pieces and serve on a plate

Method

Chicken breast, salt, cooking wine, Sichuan peppercorns -

Preparation steps 1. Chicken Slice the breast meat into fluffy pieces

2. Add salt, cooking wine, peppercorns and other seasonings, and marinate for seven to eight hours

3. Coat the meat slices with starch, egg liquid, and bread in turn

4. The oil temperature does not need to be too high to fry the cutlet twice.

5. If you don’t have bamboo skewers, you can change the cutlet to a knife and cut it into strips for easy eating.

1. Peel the skin of the chicken breast and cut it in half. If the chicken breast is too thick, you can cut it crosswise without cutting. Use the butterfly knife method to cut it. If the chicken breast is not too thick, you don’t need to use a meat pounder or a hammering tool to break the meat and destroy the connective tissue. organize.

2. Prepare the marinade and stir evenly, then pour in the chicken breasts and marinate.

3. Marinate for three hours or refrigerate overnight.

4. How to make the bonito honey sauce: Put all the seasonings except the bonito flakes into the pot and bring to a boil. Then cook on low heat for five minutes to allow the rice wine flavor to completely evaporate. Add the bonito flakes on low heat for five minutes and take it out. Finished ※ It is also a side dish to drain the bonito flakes completely and sprinkle them with white sesame seeds.

5. Dip the chicken cutlets in sweet potato powder and let it sit for one minute to deflate.

6. Fry the oil at 170 degrees for three minutes and remove.

7. Brush with honey sauce.

1. Mash the ginger, shallots and garlic and squeeze out the juice

2. Mix the chicken legs with all the marinade and the juice squeezed out from (1.) Mix evenly

3. Marinate the mixed chicken for at least 2 hours or overnight

4. Pour flour into a large plate and coat the marinated chicken in flour Then quickly put it into the water, pick it up, and then throw it into the flour to coat it with flour

1. Wash the chicken legs and make a cut on them that goes deep into the bone.

2 Then remove the chicken from the leg bones.

3 Chop the chicken legs slightly with a knife without breaking the skin.

4 Put the chicken into a bowl and add Orleans barbecue ingredients.

5 Add cooking wine, sugar and salt and marinate for 2 hours.

6 Put the marinated chicken legs into the egg liquid and coat it fully with the egg liquid.

7 Coat with bread crumbs.

8 Heat a pan with a little oil, add the chicken and fry slowly over low heat.

9 Cook until golden brown and chicken is cooked through on both sides.

10 Remove and place on absorbent paper to drain the oil.

11 Sprinkle with parsley powder and serve.