How to make chicken rice flower delicious, how to make chicken rice flower delicious?

The chicken rice flower is delicious in this way, no breadcrumbs, crispy on the outside and tender on the inside, 8 yuan to make a plate, it is really fragrant.

Chicken rice is a must-choose, whether you go to a physical store to eat or order takeout. The chicken rice flowers are golden and crispy. The crispy taste on the outside and tender on the inside makes people like it too much, and they are not afraid of not enough points to share it if they are small.

In addition to its satisfying size, what I like most is its tender taste on the outside and tender on the inside. Now I know how to cook, and I want to try everything. I didn't expect this chicken rice to be so simple and the success rate is also high.

The chicken breast I bought for 8 yuan in the market can be made for a **, which is much more affordable than the one I bought outside.

I am more casual about the marinade of chicken rice and add it according to some of my favorite seasonings. The versatile chicken breast always gets a different response when you add some seasonings, and the taste is so delicious. Many people make chicken breasts and like to use breadcrumbs as the final wrapping process.

And I like to make it with homemade bread the most. A variety of seasonings are added to the breading, and the skin of the fried chicken rice will also have a flavor. The breadcrumbs work well but I still like to make them with homemade breading.

High crispiness and delicious taste!

The method is no different from the ordinary chicken rice flower method. Just don't wrap the egg wash and breadcrumbs, just coat it with homemade bread at the end. I think you can make the marinade as you like.

You can also try to make several flavors to see which one suits you and what you think is delicious. Food is like this, there are infinite possibilities, and when it is done, it is light. If it fails, it's a dark dish, haha

Ingredients required] Marinade: a piece of chicken breast, paprika, pepper, cooking wine, salt, starch to taste.

Brating: 1/2 bowl flour, salt, pepper.

Production Steps] 1Wash the chicken breasts and cut them into chunks first. Cut into small pieces. Don't cut it into too large pieces, it won't be easy to taste and there will be no texture when eating.

2.Put the diced meat into a large bowl, add chili powder, pepper, cooking wine, salt, and an appropriate amount of starch and mix evenly. Marinate for 20 minutes.

The amount of starch should not be too much, and the diced meat should not be too thick, just a little thicker is fine. (Paprika, pepper, and salt may be increased or decreased according to personal taste.) ）

4.Put the marinated diced chicken in the breading, grasp well, and coat each piece of meat with flour.

5.Scoop it up with a sieve and shake off the excess powder. Go through the water again, not wash, just stick the water.

6.After sticking through the water, put it in a large bowl and coat it with flour again. This way the powder is thick, and it tastes crispy and crispy. It also looks scaly.

7.Heat the oil, and when the oil temperature reaches 7, add the diced meat. Turn heat to medium-low. You can use chopsticks to test the temperature of the oil, and the chopsticks can be pierced into it, and the surrounding bubbles can be lowered.

8.Flip it a little more to heat it evenly and fry it thoroughly.

9.Fry until golden brown on both sides and you can get out of the pan. Very crispy, crispy on the outside and tender on the inside, especially fragrant.

Tips: After the water step, the purpose is to coat the powder again, so that the skin is crispy and thick, and there are scales. If you don't want to wrap it again, you can ignore it.

Cut the chicken breast into small pieces, cook wine, light soy sauce, oil, pepper, salt, etc., marinate for 40 minutes, marinate, wrap with breadcrumbs, and fry in oil.

Crispy chicken rice flower, the operation is so simple, the kitchen difficulty is 1 star, do it quickly.

The process of making chicken rice.

1. Prepare 2 pieces of washed chicken breast, first cut the meat into strips, then cut into small pieces. Cut the chicken breasts and put them in a bowl, ready to marinate the sliced chicken breasts.

Chop some green onions and ginger slices and put in them, and cut the onion into small slices as well.

Add salt, light soy sauce, oyster sauce, cooking wine, pepper and a small amount of water to a bowl and stir well. Stir well and cover and marinate for half an hour.

2. After marinating for half an hour, pick out the green onions, ginger slices and onion slices in the bowl. Prepare 3 plates, 1 plate of egg mixture, 1 plate of starch, 1 plate of breadcrumbs. Then put the marinated pieces of meat in a starch bowl and coat them evenly with starch.

After wrapping, continue to put it in the egg bowl to evenly coat the egg mixture, and finally put it in the breadcrumb bowl to evenly coat the breadcrumbs.

<> down and prepare to fry the chicken rice in the oil pan.

3. Pour more oil into the pot, and when the oil temperature in the pot is 50% hot, put these chicken pieces in and fry them.

Fry here over medium-low heat, turning a few more times during the frying process.

Finally, the chicken pieces are fried, and when they are golden brown, they can be removed from the pan.

Well, our crispy chicken rice flower is ready, the color is golden and crispy, crispy on the outside, tender on the inside, and the taste is no worse than what is sold outside. It's very simple, and you can try it at home if you like it.

Material. Ingredients: 500g chicken thighs;

Excipients: appropriate amount of corn starch, appropriate amount of eggs, appropriate amount of breadcrumbs.

Chicken rice flowers. Boneless chicken thighs, cut into large pieces and marinated in advance. (Orleans marinade is used, marinated for 8 hours).

Please click Enter a description.

In the first step, use an appropriate amount of starch.

Please click Enter a description.

Thin the chicken pieces one by one with a thin layer of starch.

Please click Enter a description.

Beat an egg.

Please click Enter a description.

One by one, the starchy chicken is dipped in a layer of egg wash.

Please click Enter a description.

Then put the chicken pieces dipped in the egg mixture into the breadcrumbs and roll over the breadcrumbs evenly.

Please click Enter a description.

Roll over the breadcrumbs and set aside.

Please click Enter a description.

Preheat the air fryer for 5 minutes and add the chicken pieces.

Please click Enter a description.

200° for 15 minutes, take it out and turn the chicken pieces one by one, and fry them for another 15 minutes.

Please click Enter a description.

Using the oil of the chicken itself, the chicken corn is fried very crispy, with a good taste and a very healthy taste. It is especially suitable for children to cook.

Please click Enter a description.

First, cut the chicken breast into dices and prepare the appropriate ice water and marinade powder according to the proportions.

Seasoning: chili oil (red oil), white pepper, salt (if you want to taste more fragrant, you can add some spice powder in moderation).

Ingredients: fine powder, water, frying oil.

Production: 1Marinate the chicken wings (all others are taken as an example) with red oil, salt, and spice powder for more than 12 hours.

2.Add pepper and a small amount of salt to the flour and set aside in a basin of water (the amount of water and flour should be larger).

Mix the marinade powder and ice water and stir well into a slurry, then pour in the diced chicken and let the diced chicken coat the batter thoroughly. Marinate for 2 hours.

After marinating, take out the diced chicken and dip it in the marinade powder, so that each piece of chicken is evenly coated with powder... After that, shake off the floating powder on the surface and wait for frying.

Put it in 175 degrees hot oil and fry it for 2 minutes, and you can get out of the pot, and the concept of 2 minutes is written on the score, I think that when the chicken is fried for a while, it will float, and the surface is golden brown, and it is OK, and I took a few photos of the fried chicken rice.

Material. 【Ingredients】1 piece of chicken breast.

Ingredients: Appropriate amount of wheat flour, appropriate amount of breadcrumbs, 1 egg, 2g of white pepper, 1g of salt, 10ml of cooking wine

Method. 1. Wash the chicken breast, cut it into small pieces, mix well with salt, cooking wine and white pepper, and marinate for 15 minutes.

2. Put the flour, egg mixture, and breadcrumbs into three small bowls.

3. Wrap the chicken pieces in the order of flour, egg mixture, and breadcrumbs.

4. Put oil in a pot and boil until 5 is hot, put in the chicken pieces one by one, fry them over medium-low heat until light yellow, remove and drain the oil.

5. Heat the oil over high heat, add the chicken pieces and fry them until golden brown, remove and drain the oil and serve.

Chicken rice flowers. Materials.

1 chicken breast.

Salt gram pepper 2 grams.

Egg whites 10 grams.

Cornstarch to taste.

1 egg.

Breadcrumbs to taste.

Cooked white sesame seeds a little.

The recipe for popping chicken corn.

Wash and drain the fresh chicken breasts and cut them into small cubes.

Add salt, pepper and egg whites.

Cover with plastic wrap and marinate for 15 minutes.

Prepare breadcrumbs, beaten eggs, cornstarch.

The marinated chicken is evenly coated with a layer of starch.

Dip in egg wash.

Finish with breadcrumbs.

Arrange on a plate, try not to stack them.

Start to heat the oil pan, when the oil is 6 percent, add the chicken pieces, and fry over medium-low heat until golden brown.

Remove from the pot, sprinkle with white sesame seeds, and serve!

It's really a **! It's a pleasure to eat and watch at the same time.

Tips: It's really a **! It's a pleasure to eat and watch at the same time.

Chicken rice flowers. Materials.

1 chicken breast.

Salt gram pepper 2 grams.

Egg whites 10 grams.

Cornstarch to taste.

1 egg.

Breadcrumbs to taste.

Cooked white sesame seeds a little.

The recipe for popping chicken corn.

Wash and drain the fresh chicken breasts and cut them into small cubes.

Add salt, pepper and egg whites.

Cover with plastic wrap and marinate for 15 minutes.

Prepare breadcrumbs, beaten eggs, cornstarch.

The marinated chicken is evenly coated with a layer of starch.

Dip in egg wash.

Finish with breadcrumbs.

Arrange on a plate, try not to stack them.

Start to heat the oil pan, when the oil is 6 percent, add the chicken pieces, and fry over medium-low heat until golden brown.

Remove from the pot, sprinkle with white sesame seeds, and serve!

It's really a **! It's a pleasure to eat and watch at the same time.

Tips: It's really a **! It's a pleasure to eat and watch at the same time.

You can make crispy chicken rice, you need to prepare cooking oil, pepper, salt, starch, breadcrumbs, eggs, chicken thighs, chicken thighs cleaned, remove the skin, remove the bones, cut the chicken thighs into dices, put them on a plate, add an appropriate amount of seasoning to marinate for 10 minutes, prepare a diced chicken thigh, put it in the starch and stir evenly, then put it in the egg mixture, and then wrap it in breadcrumbs, all the chicken rice flowers are put on a plate after they are done, wash and heat them and add oil, when they are 5 hot, put the chicken rice flowers into the oil pot one by one, Fry it over medium-high heat for 30 seconds and take it out, heat it over high heat, put the chicken oil flowers in the oil pan again, fry it for another 5 seconds, and then take it out and eat.

You can also make spicy crispy chicken rice, you need to prepare cumin powder, chili noodles, pepper powder, white pepper powder, eggs, starch, sugar, salt and chicken breast, first wash the chicken breast, absorb the water and cut it into dices, put it in a bowl, then add cumin powder, pepper powder, chili noodles, white pepper powder, sugar, salt and stir well, marinate for two hours, prepare a few small bowls, beat the eggs into it, and then fill the starch and breadcrumbs, put the chicken into the starch bowl in turn and roll it around, then dip the egg liquid, and then wrap the breadcrumbsAfter doing it one by one, add an appropriate amount of oil to the pot and burn it to 7 into heat, put the chicken particles into it piece by piece, fry it on high heat for a while, and then change it to medium heat, fry it until the surface is golden and take it out, heat the oil for 10 seconds, pour all the chicken particles into it, fry it again and take it out, the oil is controlled and dry, and it tastes very crispy and tastes very good.

1.Chicken Rice Flower: Ingredients need an appropriate amount of wheat flour, 1g of salt, 10ml of cooking wine, an appropriate amount of breadcrumbs, 1 chicken breast, 1 egg, and 2g of white pepper.

Wash the chicken breasts and cut them into small pieces, marinate them, and mix them with salt, cooking wine, and white pepper for 15 minutes. Then put the flour, egg mixture, and breadcrumbs in three small bowls for later use. Then wrap the chicken pieces in the order of flour, egg mixture, and breadcrumbs.

Get out of the pot, put oil in the pot and boil it to 5 When it is hot, put the chicken pieces one by one, fry them over medium-low heat until light yellow, don't heat too much, the first time is light yellow. The second time, heat the oil over high heat, add the chicken pieces and fry until golden brown, remove and drain the oil, and serve.

2.Chicken Rice Flower: Ingredients need white and black pepper, light soy sauce, 200g breadcrumbs, 500g chicken, 300g flour, cooking wine, 1 egg, salt, pepper.

Cut the chicken into small pieces and marinate in cooking wine, salt, pepper, white and black pepper, 10-15 minutes on it, depending on the personal like to release soy sauce, this role is to improve the freshness, after marinating, stick the chicken to a layer of flour, and then stick to the egg liquid, just wrap a layer of breadcrumbs on the line, start the pot, seven or eight minutes of heat and then fry it in the pot to eat, once fried to success.

Chicken rice flowers. This is a recipe table suitable for 2 chicken whole legs, the weight is about 750g, and the net meat of the chicken thighs after deboning is about 500g. This recipe is basically the same as the previous recipe for spicy wings.

First of all, let's deal with the chicken, cut the chicken thighs, and use the whole chicken thighs at a lower cost. It is important to note that the chicken corn uses chicken thighs instead of chicken breasts. The main reason is that the chicken breast has too little fat, and it will be too firewood when fried.

After the chicken leg is boneless, the skin is also removed, and the bone is removed from the thick side of the rib leg. The chicken is then cut into bottle caps.

This time I only used one kind of chili powder, which is a relatively fine medium-spicy chili powder, to make KFC fried chicken, the finer the chili pepper, the better the water solubility, and the closer the fried chicken will be to the original.

According to the recipe, add 13g of salt, 9g of monosodium glutamate, 18g of chili powder and 2g of garlic powder, add 380g of water and stir well. The marinade water of this fried chicken is not the same as that of chicken wings, and the concentration of salt is lower, mainly because chicken is easier to flavor than chicken wings.

Then the old way, add both the marinade water and the chicken to a crisper bag and tie it tightly.

Then massage for 15-20 minutes and you're good to go. This step allows the flavor to penetrate the center of the chicken sufficiently.

After massaging the chicken, discard the excess marinade water and put it in a plastic bag and refrigerate overnight (2 hours for KFC standards).

Add 3g baking powder to 300g cake flour.

Add the chicken to the flour and stir gently, just like the strength you pull on the hand of your first love, or stroke the baby's **, remember to be gentle.

Then we use a slotter to shake off the excess flour on the surface of the chicken.

Soak in water for 10s, then shake off excess water.

Wrap the dough again, still very gently, do not rub, do not force to destroy the fluffy state of the flour on the surface. Finally, shake off the excess flour again and set aside on a plate.

If you squeeze or knead it, the chicken will become the left-hand one, the surface of the flour is very tight, and the fried chicken has a hard skin, which is more suitable for Korean fried chicken. Normal wrapping is to maintain the flour on the surface of the chicken in a fluffy state, so that the chicken skin will have a crispy feeling after frying.

170 Fry in oil for about 5 minutes, crispy and cooked.

Let's compare it now, I feel that the color of my fried is slightly darker, but the state of the scales is exactly the same as the official chicken rice flower. I don't know why there are so many breadcrumbs on the Internet, it's so simple to wrap two layers, but it has to be so complicated.