Garlic chicken chops
By VicentaLakin
I'm also a meatless guy who's recently hooked up with chicken chops, tried them over and over again, and concluded that even white in the kitchen can win the chicken steak square, making sure your fried chicken steak tastes tender and tastes like a chicken chop shop
Recipe Recommendations
- chicken breast appropriate amount
- eggs appropriate amount
- bread crumbs appropriate amount
- garlic appropriate amount
- oyster sauce appropriate amount
- starch appropriate amount
- flour appropriate amount
- cooking wine appropriate amount
- salty and sweet
- fried
- a day
- simple
Steps for Garlic chicken chops
1
Frozen chicken chests unfrozen, clean。
2
A thinner piece of chicken, each piece of chicken with a knife on its back, so that the flesh is loose。
3
The sole lazy pickle formula: a large amount of garlic is added to the slice, with more oil consumption, a proper amount of starch and a small amount of wine。
4
Squeeze it gently and evenly。
5
Weared film, with the conditions to freeze the refrigerator for a day to make the smell。
6
When you're cooking chicken, you take it out of the fridge. Disperse an egg into a small amount of flour and mix it evenly。
7
Every piece of chicken that has been made is covered in egg fluid。
8
Take another plate and put on a thick bakery。
9
And the chickens covered with egg fluid shall be covered with bread。
10
After burning the oil, the chickens, which were packed with bread, were blown up. Watch your backs, don't blow up long enough to avoid the charred。
11
A fried chicken steak。
12
Sliced plates, sweet mouths with ketchup. Like salt with pepper salt。
13
I love the taste of the original, the greasy garlic, and it's easy to get in the heat
14
DoneGarlic chicken chops Make Tips
More local food, please pay attention to my treasure shop: the Dreamfish Noodles. An exclusive pickle formula, which does not require a whole lot of pickled and trim, wine, oil, garlic, starch, and starch, which must make the meat warmer. There should be a small amount of flour in the egg fluid, so that it is more visceral, and it is easier to bind the bread and make the meat tenderer。