Crispy and pepper chicken wicker
By VicentaLakin
Recipe Recommendations
- chicken breast one
- sweet potato powder appropriate amount
- qingchong appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- eggs one
- salt appropriate amount
- sugar appropriate amount
- pretzel appropriate amount
Steps for Crispy and pepper chicken wicker
1
Cut the chicken breast into small strips with reverse patterns. (Both pork and fish fillets are okay)
2
Add appropriate amount of salt and sugar, mix well and marinate for 1 or 2 hours or place in the refrigerator overnight.
3
Cut the shallots and garlic into fine powder, and slice the red pepper into thin slices.
4
Add egg liquid to meat and mix well until each piece of meat is stained with egg liquid. (Adding egg liquid increases the consistency of the meat and makes it easier to get coated with powder)
5
Dip each piece of meat evenly with sweet potato flour, place it in the palm of your hand and grab it slightly to straighten the meat into a round strip.
6
Knitted chicken strips dipped all of them with sweet potato powder.
7
Heat the oil, lay down the meat strips separately without touching them and let them shape. After a few minutes, turn them over with a shovel, fry until the outer skin is colored, and pick them up.
8
When the oil temperature rises again, return the meat to the pan and fry it again. (This kind of meat will become crispy to eat)
9
Fried crispy chicken fingers.
10
Remove another oil pan, put in the minced garlic and minced red pepper and saute until fragrant.
11
Put down the shredded green onions and stir-fry them slightly. (Don't fry for too long to avoid water.)
12
Put down the chicken fingers and mix, sprinkle with a little salt and pepper or salt to turn off the heat.
13
[Crispy and Pepper Chicken Wicker]