Honey chicken
By VicentaLakin
It's almost New Year's Eve, a sweet, sweet, sweet, red, red, red, red, big chickens with honey and ketchup and sweet sauce, one at a time and sweet into the heart。
Recipe Recommendations
- chicken breast appropriate amount
- eggs appropriate amount
- cooked white sesame seeds appropriate amount
- ketchup appropriate amount
- white sugar appropriate amount
- honey appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white pepper appropriate amount
- vegetable oil appropriate amount
- flour appropriate amount
- starch appropriate amount
- Aluminum-free baking powder appropriate amount
- sweetening
- fried
- three-quarters of an hour
- ordinary
Steps for Honey chicken
1
The chicken chest is removed from the middle, then cut into strips, and a slightly larger box is added to the ginger tablets, wine, salt, a little raw, white pepper powder, and vegetative oil for 20 minutes。
2
In the small bowl, ketchup, sugar, honey and fresh water mix are equally available。
3
The other bowl was filled with starch, flour, an egg, a little powdered powder, and an appropriate amount of water mixed without particles, followed by two spoons of vegetable oil, which were smooth and smooth again。
4
Remove the pickled chicken from the ginger tablet, pour it into the starch paste, and mix it evenly with chopsticks。
5
The boiler heats up with more vegetable oils, and in several cases the dried chickens are blown to the surface。
6
Pull out the controlled oil。
7
Vegetable oils in the pot are warming again, and all the chickens are blown up and the surfaces are made up。
8
Pour the oil in the pot, pour the sauce into the pot and heat it up to bubbles。
9
Turn the fire and pour the fried chicken into the pot, evenly。
10
Just take a little juice and then spill it into the white sesame。
11
Completed Chart
12
Completed ChartHoney chicken Make Tips
The ratio of ketchup, white sugar and honey is 3:1 and the water fraction is added to equalise the sauce. The ratio of fried pasta flour and starch is 1:1 and this pasta is added in small fractions, and it is mixed up and seen, and the egg-beater lifts can be satisfactory, and not too much chicken will fail, and a few bubble-basket powders will become more loose and eventually vegetable oil will be smoother. Three, a little bit of the cooking chopstick, and a quick bubble around the chopsticks proves the temperature, if the temperature is too low. The ratio of ketchup and honey and sugar is adjusted to its own taste。