Tex Fried Chicken Marinade Recipe, Marinade Recipe for Chicken Cutlet

Ingredients: 1 egg, 500g of chicken thigh or chicken thigh, 50g of flour, 50g of fried flour or breadcrumbs, salt, pepper, some garlic.

Steps: 1, Separate the chicken thighs from the bones and meat, or you can use the chicken thighs directly, dao to see if you like, then wash them and put them aside to drain the water.

2. Mix the salt, pepper, flour and garlic mixture with the chicken thighs.

3. Beat the eggs and pour them into the chicken thighs with seasoning and marinate for 30 minutes.

4. Evenly coat the marinated chicken with fried powder.

5. Bake in the oven at 190 degrees for 18 minutes, then turn over and bake for another 20 minutes. (Frying is also possible).

The marinade of Tex fried chicken is a trade secret and will not be disclosed to the public, so there is no way to know.

The marinade recipe for chicken cutlets is as follows:

Green onion, ginger slices, lemon juice, light soy sauce, oyster sauce, sugar, pepper, cooking wine.

The specific method of chicken cutlet:

Chicken cutlets, chicken breasts cut into thin slices, fluffy with the back of a knife, green onions, ginger slices, lemon juice, light soy sauce, oyster sauce, sugar, pepper, cooking wine marinated for 2 hours, dipped in starch, egg mixture, breadcrumbs, and fried at low temperature until golden brown.

Precautions for Chicken Cutlet:

1. The cut meat slices must be beaten with the back of the knife, so that the chicken steak will be more flavorful and will not taste very hard.

2. Wrap the egg liquid and breadcrumbs twice, so that the fried shell is more crispy and delicious.

3. When frying chicken steak, the oil temperature must not be low, after the chicken steak is in, there must be bubbles rolling, and the oil temperature is too low, and the chicken steak will be more serious if the oil is too low.

4. Re-fry the chicken steak after it is fried, which will not only make the chicken steak taste more crispy, but also force out the excess oil in the chicken steak.

Chicken thighs (300 g) Eggs (1 pcs) Starch (to taste) Cooking oil (500 g (actual consumption of 50 g)) Soy sauce (2 tsp) Cooking wine (1 tsp) Pepper (1 tsp) Refined salt (1 tsp) Sugar (1 2 tbsp) Spicy Fried Chicken Mix (10g + 4 1) Flour (4 2) Corn starch (4 1).

Detailed steps: a) Pickling process.

1) Thaw the ingredients completely, drain them completely, and set aside.

2) Some of the frying ingredients need to be changed and lightly cut on the skin. (e.g. chicken thighs, wings, etc.).

3) Put it in the pre-prepared marinade, (chicken nuggets: marinade: cooking wine = 100g: 10g: 20g), marinate normally for about 2-3 hours, the marinade is spicy fried chicken powder.

2) Breading process: (flour: cornstarch: spicy fried chicken powder = 2:1:1).

1) Before coating, make sure that the surface of the raw material is fully moistened, but it must be drained, otherwise the coating is not easy to be even.

2) When wrapping the flour, bury the raw materials in the adjusted powder, pinch the two ends of the raw materials with ten fingers, and roll and knead more than 5 times in the same direction (more powder).

3) Soak it in water for about 2 seconds to moisten the powder on the wings, that is, the dry powder that wraps the raw materials becomes pasty (it is forbidden to turn it when soaking to prevent the batter from being washed off by water, and if it is washed off, it can be wrapped in powder again).

4) Pick up and drain the water, and then put it in the dry powder and repeat the above wrapping and kneading method for more than 5-10 times, and hang the scales on the epidermis completely and evenly, then you can stop the kneading.

5) The floured raw materials should be fried immediately, otherwise the formation of scales will be affected. The frying temperature is controlled within 165 degrees, fried for 5-6 minutes, and fried until the color is light and golden. Use a toothpick to prick the thickest to see if there is any blood coming out.

Ingredients: 10 chicken wings.

Excipients: Appropriate amount of wheat flour.

1 tablespoon fried chicken broth mix.

Seasoning: Salad oil to taste.

A pinch of cooking wine. A pinch of pepper.

2.Place the flour on the cutting board, place the battered chicken wings in the flour and roll them with dry flour, and gently press the chicken wings to make the flour more firm.

3.Put oil in the pan and boil it until it is hot to 6 (put the chicken wings into oil-dense bubbles), shake off the excess floating powder on the chicken wings, and then put it in the oil pan and fry it over low heat for about 3 minutes until the appearance is golden and crispy (you can pierce the chopsticks into the wings, and no blood comes out is cooked).

Chicken with feed In the supermarket, only quick-frozen wings are sold in the middle.

Sliced ginger peppercorns. Table salt bay leaves.

Flour ground black pepper.

Salad oil Do not have a special taste of rapeseed oil and sunflower oil to suck on the original chicken.

Wash the chicken pieces, add ginger slices, peppercorns, bay leaves, salt and cook to make a batter, add salt and black pepper. Ordinary flour is sufficient, no breadcrumbs, crispy fried powder, egg salad oil into the pot, add a small amount of peppercorns to heat, wrap the boiled chicken pieces in batter, and fry in hot oil until golden brown

The ingredients are simple, the methods are simple, and the taste is similar.

Here's how:Ingredients: eggs, chicken breast, starch, breadcrumbs, salt, oil.

1. First, cut the chicken breast into large pieces. Marinate the chicken breast with five-spice powder, salt, and rice wine for 20 minutes and <>

2. Dip the chicken breast in a mixture of flour and starch.

3. Dip the egg wash again.

4. Finally, wrap the breadcrumbs and wrap each piece.

5. Heat the oil in the pot and fry the chicken pieces until one side is golden brown, and then fry on one side, and then fry on both sides.

6. Finally, use a kitchen paper towel to absorb the oil, and it's done.

Ingredients: 1 egg, 500g of chicken thigh meat or chicken thigh, 50g of flour, 50g of fried flour or breadcrumbs, salt, pepper, garlic

Steps: 1. Separate the chicken thighs from the bones and meat, or you can use the chicken thighs directly, depending on your preference, then wash them and put them aside to drain the water.

2. Mix the salt, pepper, flour, garlic paste and chicken thighs well.

3. Beat the eggs and pour them into the chicken thighs with seasoning and marinate for 30 minutes.

4. Evenly coat the marinated chicken with fried powder.

5. Put it in the oven and bake it at 190 degrees for 18 minutes, then turn it over and bake it for 20 minutes. (Frying is also possible).

Here's how to fry the chicken marinade:1. Finely chop the green onions; Finely chopped ginger; Place in a bowl.

2. Pour in an appropriate amount of light soy sauce.

3. Add an appropriate amount of sugar, salt and oyster sauce and stir well.

4. Spread chili powder and peppercorn powder on the chicken, pour in the seasoned sauce, and marinate for 15 minutes.

Chicken marinade recipe:

1. Soy sauce and black pepper marinade:

500g of chicken, 10g of soy sauce, 5g of cooking wine, 1g of salt, 3g of starch, and appropriate amount of black pepper.

2. Honey garlic marinade:

500g chicken, 15g honey, 2g salt, 2 cloves of garlic chopped, 5g mustard, appropriate amount of black pepper.

3. Oyster sauce and black pepper marinade:

500g chicken, 10g oyster sauce, 5g soy sauce, 3g cooking wine, 3g starch, a pinch of chili powder and black pepper.

3. Coriander lemon marinade:

500g chicken, chopped coriander, 1 garlic clove, 10g honey, 10g lemon juice, 1g salt, 5g olive oil

4. Spicy marinade:

500g chicken, 20g spicy sauce, 10g soy sauce, 1g ginger powder, 1g salt.

5. Sweet and spicy sauce marinade:

500g chicken, 25g sweet and spicy sauce, 10g soy sauce, 1g salt<>

6. Curry yogurt marinade:

500g chicken, 30g yogurt, 5g curry powder, 3g brown sugar, 5g lemon juice, 1g salt <>

The recipe and method are as follows:

First, the formula. 2 chicken thighs, 3 cloves of garlic, 10 grams of black pepper, 1 spoonful of soy sauce, 1 egg, 20 grams of tomato sauce, 10 grams of hot sauce, 1 spoonful of salt, 10 grams of sugar, 100 grams of starch.

Second, the practice of fried chicken.

1. Remove the bones of the chicken thighs, cut them into small pieces, add soy sauce, black pepper, eggs, salt, stir well, marinate for 30min and coat each piece of chicken with starch (be sure to wrap it all so that it can be fried).

2. Heat the oil pan (test the temperature with chopsticks, and dense bubbles appear at the chopsticks), put in the chicken wrapped in starch (if there is more chicken, add it in two parts), fry it until it changes color, and then remove it.

3. For the second re-frying, filter the residue in the oil pan, continue to heat the oil in the pan, and re-fry the chicken over high heat until the chicken turns golden brown. Control the oil and take it out. It is plain fried chicken.

4. Leave oil in the pot and fry the garlic until golden brown, add tomato paste, chili sauce and sugar (2:2:1) until the sauce bubbles in the pot, put in the fried chicken, wrap it in the sauce, and remove it from the pot, that is, the fried chicken with sweet and spicy sauce.

Deep-fried chicken thighs are delicious and easy to make, so you can easily enjoy them at home.

Wash the chicken pieces, put them in an appropriately sized utensil, put in five pieces of green onions, ginger slices, thirteen spices, sugar, salt, extremely fresh, cooking wine, chicken essence, cooking wine, marinate for ten minutes, add starch and a small amount of flour and fry it.

Prepare two chicken thighs as the main ingredients, and the auxiliary ingredients include green onions, ginger and garlic, pickled chili, sugar, rice vinegar, cooking wine, water starch, dried red pepper and Sichuan pepper, flour, baking soda, dry starch, and salad oil.

Remove the bones from the chicken first, and then punch a flower knife on the chicken, so that the chicken thighs can better absorb the flavor during the marinating process for a while. After beating the flower knife, put cooking wine, Sichuan pepper, dried red pepper, ginger and shallots and salt on the chicken thigh meat and marinate for 20 minutes, one is to make the chicken thigh meat better flavored, and the other is to remove the fishy smell on the chicken thigh.

When marinating chicken, you can come to the batter, pay attention to the ratio of flour and dry starch is 2 to 1, then add a little baking soda, stir gently with water, beat into a paste, and the batter can flow into a line on the chopsticks. Finally, add a little salad oil to the batter so that it will be crispier and crispier.

Next, put the marinated chicken into the steamer and steam it for about five minutes. After the chicken thighs are steamed, they are ready to be fried in the oil pan, put the cooked chicken into the batter and wrap it evenly before frying, and then put it into the pot when the oil temperature reaches 8 into the heat, when the chicken is fried to golden brown, take it out and slice it with a knife, and put the cut meat slices into the plate.

I know Taiwanese Chicken Cutlet Fried Chicken Marinade.