Salted crisp chicken(tai cai yan su ji )

Salted crisp chicken

Introduction:

"Salted crisp chicken is one of the most common snacks in Taiwan. It has a strong smell, crisp taste and the special flavor of the nine storey pagoda, which makes many diners flock to it."

Production steps:

Step 1: remove the old stems and leave the tender leaves in the tower, wash and drain them;

Step 2: peel and chop garlic into fine powder;

Step 3: remove the residual bone of chicken breast and cut it into 2cm square pieces,

Step 4: add garlic powder, soy sauce, rice wine, salt, sugar, half white pepper, cinnamon powder, five spice powder and sesame oil, and marinate for 30 minutes;

Step 5: coat the cured chicken with sweet potato starch;

Step 6: heat the oil pan to 50% or 60% heat, and fry it into golden yellow;

Step 7: take out and drain the oil;

Step 8: fry it in a nine layer tower for about 10 seconds, remove and drain the oil;

Step 9: put the chicken and the nine storey tower into the basin, sprinkle the other half of white pepper, black pepper and chili powder, and mix well;

Step 10: enter the disk!

Materials required:

Chicken breast: 600g

Nine story tower: About 30g per plant

Garlic: 5 grains, about 20g

Sweet potato starch: right amount

Taiwan Jinlan soy sauce: 2 tbsp

Taiwan Red Label rice wine: 1 tbsp

Salt: 1 tsp

Sugar: 1 / 2 tsp

White pepper: 1 tsp

Black pepper: 1 / 2 tsp

Cinnamon powder: 1 / 2 tsp

Five spice powder: 1 / 2 tsp

Chili powder: 1 / 2 tsp

Sesame oil: 1 / 2 tsp

Note: the taste of native chicken is delicious, but frying is suitable for soft meat broiler, and the segmentation of native chicken is not easy to buy. When frying chicken, first put it into 50% or 60% hot oil (about 160 ℃) for about 10 seconds, turn the heat down and then fry for 3 minutes to lock the gravy. When the chicken turns golden and floats to the oil surface, turn the heat up to force out the oil, so that the fried chicken is crisp outside and tender inside.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Tai Cai Yan Su Ji