How to make fried chicken rice better?

In fact, it is generally one step less before frying, share a method of fried chicken rice, learn this trick used in fast food restaurants, and ensure that every time you take a bite of fried chicken rice, it will "burst juice", which is particularly crispy and juicy, and the taste is as delicious as that just fried in a fast food restaurant.

Fried chicken with rice drops. Ingredients: 2 chicken breasts, 2 eggs, half an onion, 1 ginger, 1 shallot; 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 spoons of pepper, 1 spoon of Sichuan pepper powder, starch, breadcrumbs, salt, chicken essence.

Step 1: After the chicken breast is cleaned, put it on the cutting board and gently tap it with the back of the knife to break almost all the chicken fibers, so that the fried chicken will be more fragrant and tender, easy to taste, and will not be firewood.

Step 2: Marinate the chicken, there is a trick to marinating the chicken. Cut the beaten chicken into suitable pieces and put it in a bowl, add 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, half an onion into cubes, an appropriate amount of shredded ginger and shallots, then add 2 tablespoons of pepper, 1 tablespoon of Sichuan pepper powder, an appropriate amount of salt and chicken essence, grasp well, and marinate for 15 minutes.

After marinating, an important trick is to add water, add about 5 tablespoons of water, grasp well so that the chicken completely absorbs the water, and then add 1 tablespoon of oil to grasp well and lock in the moisture, so that the marinating is complete.

Step 3: Marinate the chicken in starch, then pass through the egg mixture, and finally coat it with breadcrumbs for later use.

Step 4: Put enough oil in the fryer, after the oil temperature is 60% hot, put in the processed chicken pieces in turn, fry on medium-low heat for about 5 minutes, until golden brown, then remove it.

Step 5: If you want to have a crispier taste, you can increase the oil temperature to seven or eight percent, and re-fry for about 20 seconds, so that a crispy, juicy fried chicken rice is ready.

This time, the fried chicken cost 20 yuan, fried a lot of it and ate two meals, and there are two colors because of the yellow breadcrumbs and white breadcrumbs, and there is no difference in taste. The trick to making the fried chicken corn tender and juicy is to add water to it, marinate the meat, start to let the meat absorb enough water, and finally wrap it in oil, and then fry it in a pan, which will naturally become crispy and juicy.

Peel the chicken and cut it into cubes, add light soy sauce, salt, pepper, egg white, stir evenly and marinate for 20 minutes, the ratio of flour and starch is 1:1 and stir evenly, after the marinated chicken is dipped in flour, put it in an oil pan and fry it until golden brown on both sides, remove it, add salt and pepper powder, and stir the chili powder well.

The first step is to prepare the chicken corn, preferably fresh, as it will taste more delicious. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to heat the pan with oil, then add the green onion, ginger and garlic and stir-fry until fragrant, then add the marinated chicken rice and fry until golden brown on both sides.

The third step is to submerge the chicken rice with water, and then simmer for 10 minutes before it comes out of the pot.

Wash and cut the chicken into chunks and place on a plate. Add salt, cooking wine and pepper, stir well, marinate for a while, crack the eggs into a bowl, stir the egg mixture, coat the marinated chicken in a layer of flour, then the egg mixture, and finally the breadcrumbs. To coat the flour, pour all the pieces of chicken together into a flour bowl (note the proper ratio of flour to chicken) and wrap them together, as well as breadcrumbs.

Select an appropriate amount of chicken breast, cut it into small pieces, marinate it with Orleans seasoning, grasp it by hand and mix evenly, after marinating for a period of time, take it out and wrap it in starch, then wrap it in egg liquid, wrap it in a layer of breadcrumbs on the outside, and fry it until golden brown.

After the chicken breast is cut into small pieces, add the green onion, ginger and garlic, cooking wine, oyster sauce and other seasonings to grasp and mix evenly, put it in the refrigerator and marinate for four hours, then coat it with flour, stick it with egg liquid, and then dip it in breadcrumbs and fry it in the pan until golden brown.

1.Prepare 300 grams of chicken breast, wash and dice for later use.

2.In a small bowl, place the salt, black pepper, oyster sauce and other seasonings and pour into the bowl with the chicken.

3.Stir well with chopsticks, cover with plastic wrap and put in the refrigerator for 1 to 2 hours until the flavor is absorbed;

4.Remove the chicken from the refrigerator and roll it in flour to remove excess starch;

5.Then put it in the egg mixture, also remove the excess egg liquid, and then put it in the breadcrumbs and wrap it all;

6.Put the processed chicken rice on a baking tray lined with oiled paper, place it evenly, and then put it in the preheated oven, bake it at 180 degrees for about 18 minutes;