A tai-ju chicken
By VicentaLakin
IT'S NICE TO USE JAPANESE PANKO (PANKO) POWDER FOR FRIED CHICKEN, AND THE SHELL IS SO STRONG THAT IT'LL BE FOUND WHEN THE WESTERNERS SELL FISH-FRIED CHICKEN CABINETS, AND WHEN IT'S BLOWN UP, IT'S NICE TO SAY。
Recipe Recommendations
- chicken breast 约400 grams
- eggs in 1
- Panke fried powder 1 cup
- Thai juice 1/4 cup
- soy sauce 1 tablespoon
- salt 1/4 teaspoon
- pepper 1/3 teaspoon
- sugar 1/4 teaspoon
- cooking wine 1 tablespoon
- sweet and sour
- fried
- an hour
- ordinary
Steps for A tai-ju chicken
1
(a) Cut the chest of the chicken into strips, with the addition of a spoon, a spoon of salt 1/4 tea, a spoon of pepper powder 1/3 tea, a spoon of sugar 1/4 tea and a spoon of wine for pickles
2
(b) Release good chicken bars into the container, and put them in the fridge, waiting for their taste
3
- One of the flat eggs
4
In the bowl of chicken bars, evenly mixed
5
WITH A DRY BOWL AND PANKO POWDER
6
Roll the chicken bars in the bowl so that the chicken sticks with powder
7
It's fine to blow the fire to gold, to pick up the filter, the plate
8
You can have Thai juice on the chicken strip。A tai-ju chicken Make Tips
Pricked chicken bars, then powdered with egg fluid on the surface, can bind the powder and chicken bars more closely。