The chicken rice flower is delicious when it is done in this way, without breadcrumbs, crispy on the outside and tender on the inside, and it is really fragrant for 8 yuan to make a plate

Chicken rice flowers

【Required Documents】

Marinade: a piece of chicken breast, paprika, pepper, cooking wine, salt, starch to taste.

Brating: 1/2 bowl flour, salt, pepper.

【Steps】

1. Clean the chicken breasts and cut them into pieces first. Cut into small pieces. Don't cut it into too large pieces, it won't be easy to taste and there will be no texture when eating.

2. Put the diced meat into a large bowl, add chili powder, pepper, cooking wine, salt, and an appropriate amount of starch and mix evenly. Marinate for 20 minutes. The amount of starch should not be too much, and the diced meat should not be too thick, just a little thicker is fine. (Paprika, pepper, and salt may be increased or decreased according to personal taste.) ）

3. Next, make the breading. Add salt and pepper to ordinary flour, and if you like pepper and salt, you can add a little extra fragrant. A small half bowl of flour is fine, about 100 grams.

4. Put the marinated diced chicken in the breading, grasp well, and let each diced meat be coated with flour.

5. Scoop it up with a sieve and shake off the excess powder. Go through the water again, not wash, just stick the water.

6. After sticking the water, put it in a large bowl and coat it with flour again. This way the powder is thick, and it tastes crispy and crispy. It also looks scaly.

7. Heat the oil, and when the oil temperature reaches 7, add the diced meat. Turn heat to medium-low. You can use chopsticks to test the temperature of the oil, and the chopsticks are pierced into it, and the bubbles are bubbling all around.

8. Flip it more often, let it heat evenly, and fry it thoroughly.

9. Fry until golden brown on both sides and ready to cook. Very crispy, crispy on the outside and tender on the inside, especially fragrant.

Tips:

After the clear water step, the purpose is to coat the powder again, so that the skin is crispy and thick, and there are scales. If you don't want to wrap it again, you can ignore it.