Crispy Chicken with salt and shallot pancake(yan su ji kuai xiang cong bao bing )

Crispy Chicken with salt and shallot pancake

Introduction:

"Chicken nuggets taste fragrant with ginger and scallion, and with Shanzhai Huai salt, they taste fragrant."

Production steps:

Step 1: chop the ginger and scallion, put them in the stone pile, and then put 3 teaspoons of water to stir.

Step 2: cut the chicken breast into short 2-finger-wide pieces, 2-3mm thick, put them in a large bowl, put 1 / 2 tsp salt, 1 / 4 tsp sugar, 1 / 2 tsp cooking wine, 1 / 6 TSP pepper, marinate them by hand until gelatinized, then put the ginger and onion water in each teaspoon, put them for 3 times, after adding water each time, marinate them until the meat completely absorbs the water, then add the next water, so that the meat can be evenly absorbed.

Step 3: in a medium bowl, crack 2 eggs, add 2 tbsp vegetable oil, mix 5 tbsp low gluten flour and 1 / 8 tbsp baking soda, and then add them to the egg liquid to make a batter.

Step 4: dip chicken in batter.

Step 5: when the oil is hot to 40-50%, fry until golden yellow, but don't fry too dark. Chicken slices are easy to be cooked, and then fry the dip in a dry pan.

Step 6: can eat without waste, with a net batter, add the right amount of salt and onion, fried into pancakes.

Materials required:

Chicken breast: about 3 / 4 lb

Eggs: 2 (batter)

Vegetable oil: 2 tbsp (batter)

Low gluten flour: 5 tbsp

Baking soda: 1 / 8 teaspoon

Salt: 4-5 teaspoons

Five spice powder: 2 teaspoons

Black pepper powder: 1 / 2 tsp

Chicken powder: 1 / 2 tsp

Note: first, don't put ginger and onion water in a hurry when marinating chicken. You can only put ginger and onion water when you can pick up the glue, and don't put all the water at a time. You should put it one teaspoon by teaspoon until the chicken completely absorbs the water. Second, the batter is more than enough, so the amount of 2 eggs will be surplus, but it can be used as a by-product chive pancake.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: onion

Chinese PinYin : Yan Su Ji Kuai Xiang Cong Bao Bing