How to make stir fried spicy chicken tenders, the home of stir fried spicy chicken tenders

Steps. Step 11 of the preparation of stir-frying spicy chicken filletPrepare the ingredients, cut the chicken breast into strips, dice the celery, dice the onion, and mince the garlic.

Step 22 of the method of stir-frying spicy chicken filletPour in soy sauce and rice wine to marinate the chicken wicker and marinate for half an hour.

Step 33 of the method of stir-frying spicy chicken tendersBeat the eggs and add the chicken wicker.

Step 44 of the method of stir-frying spicy chicken filletThen coat the chicken fillet with egg wash and fry it.

Step 55 of the method of stir-frying spicy chicken filletPour in the oil and heat it, then add the chicken wicker strips and fry them.

Step 66 of the method of stir-frying spicy chicken filletFry until golden brown and put it in the plate, which should be covered with oil-absorbing paper to absorb excess oil.

Step 77 of the method of stir-frying spicy chicken filletAfter heating the pan, pour in a little oil, add minced garlic, and stir-fry over high heat.

Step 88 of the method of stir-frying spicy chicken filletAdd the onion and stir-fry.

Step 99 of the practice of stir-frying spicy chicken filletPour in the fried chicken wicker.

Stir-fry the spicy chicken fillet step 1010Sprinkle with pepper and stir-fry.

Stir-fry the spicy chicken fillet step 1111Add celery and stir-fry.

Stir-fry the spicy chicken fillet step 1212Stir-fry for about 20 to 30 seconds before removing.

Material. Eggplant, green onion, garlic, sauce, oil, light soy sauce, salt.

Method. 1. Slice the garlic and cut the green onion into sections.

2. Cut the eggplant into large pieces and soak them in water, drain the water and set aside when stir-frying.

3. Put more oil in the pan than other dishes.

4. Heat the oil and stir-fry the eggplant.

5. Fry the eggplant until soft, pull it aside with a wooden spatula when spitting out the oil, and fry the garlic slices and green onions until fragrant.

6. Stir-fry with the eggplant and pour in the sauce.

7. Add green onion leaves, light soy sauce and salt, stir-fry evenly and then get out of the pot.

Introduction: Many people like to eat fried chicken fillet, but most people are fried chicken fillet'When the heat is not well grasped, it is easy to make a noise about the outside of the chicken tenderloin, but when eating, the inside is not fully cooked, and I feel that the outside is not very hygienic, so it is very entangled, and now I have found a way to fry the chicken tenderloin, and ensure that it is hygienic and delicious, how to do it? Read below to find out.

Basic recipe

100kg of chicken breast, 20kg of ice water, salt, white sugar, compound phosphate, monosodium glutamate, i+, white pepper, garlic powder, other spices, 20928 Tianbo chicken flavor, 21067 chicken flavor. Other flavors can be adjusted on the basis of this flavor: spicy flavor with chili powder 1kg, cumin flavor with cumin powder, curry flavor with curry powder.

Process flow

Chicken breast (frozen) thawed, diced, cut into strips (add spices, ice water), vacuum tumbling, pickling, starching, coating, frying, quick-freezing, packaging, warehousing.

Stir-fried chicken fillet with fungus

Ingredients:Chicken breast.

Excipients: Wild Northeast hazelnut mushroom, black fungus, green and red pepper.

Seasoning: Essence of chicken, cooking wine, salt, green onion, starch in water.

Preparation:

1. Cut the chicken breast into chicken fillets, add cooking wine, salt and chicken essence to marinate and taste;

2. Soak the hazelnut mushrooms and black fungus horizontally with warm water, wash and set aside;

3. Sit on the pot on the heat, pour in the salad oil, put the chicken fillet into the pot for a while, then drain and set aside;

4. Leave some bottom oil in the pot, then add ginger, shallots, garlic, green and red peppers, stir-fry until fragrant, add hazelnut, fungus, chicken fillet, add salt, chicken essence, sugar and stir-fry a few times before thickening.

Features: Taste fragrant, refreshing, tender meat.

The most important thing when stir-frying chicken fillet is to grasp the heat, so it is necessary to use high heat at the beginning, so that the chicken fillet can be quickly formed, and after the forming, it must be changed to low heat, so that the chicken fillet can be completely cooked, otherwise the taste of eating raw inside will definitely be bad, and there may be diarrhea.

Method.

Method 1. Preparation of ingredients.

Chicken breast, starch, egg mixture, breadcrumbs, salt, allspice, oyster sauce. Pickled powder, fried powder, breadcrumbs, spicy powder, fragrant powder.

Steps <>

1.Chicken breasts are slapped a few times with the back of a knife to make the meat a little looser and cut into thick strips. Add salt, allspice and oyster sauce to marinate for half an hour.

2.After marinating, it is dipped in dry starch, then dipped in egg wash, then crumbs and compacted.

3.When the oil in the pot is eighty percent hot, fry the chicken strips, and then turn to fifty percent hot and fry until golden brown and float to the oil, you can take out the oil control and eat, and it tastes better with tomato sauce when eating. [1] Rough culture.

Practice 2. Preparation of ingredients.

Chicken breast, starch, egg mixture, breadcrumbs, salt, allspice, oyster sauce. Pickled powder, fried powder, breadcrumbs, spicy powder, fragrant powder.

Steps <>1.Cut the chicken breast into shreds, then soak it in marinated water for half an hour.

Fried chicken fillet. Each catty of chicken is paired with 20 grams of marinade powder, then mixed with 50 grams of water, and then the fried chicken powder is adjusted to the paddle (the ratio is one pound of fried chicken powder to one pound of water).

2.Put the shredded meat into the paddle and wrap it in a layer of paddle, drain it, then put it in the breadcrumbs and shake it with a layer of breadcrumbs, separate, and shake off the excess breadcrumbs.

3.Fry in a pan for 1 2 minutes, remove it, sprinkle with cumin powder and spicy sprinkle powder and put it in a chicken fillet bag.

A dish that I liked very much.

Drumstick. 150g

Bell peppers. 100g

Onions. 100g

Oil to taste. Salt to taste.

A pinch of oyster sauce. Prepare the materials.

Slice the onion, shred the bell pepper, remove the bones of the chicken thighs, shred the meat, add oil, salt and oyster sauce and marinate for 10 minutes.

Remove the pan. <>

Add shredded bell peppers.

Add the onion and sauté with a pinch of salt until soft.

Add the shredded chicken thighs.

Stir-fry until shredded chicken is cooked.

Serving. <>

Tips: All kinds of ingredients can be stir-fried, and the chicken is marinated in advance to make it more flavorful.

Stir-fried chicken fillet with fungus

Main ingredient: chicken breast.

Auxiliary materials: natural Northeast hazel mushroom, fungus, green and red pepper.

Condiments: monosodium glutamate, rice wine, salt, green onion, starch.

Cooking :

1. Cut the chicken breast into boneless chicken fillet, add rice wine, salt and monosodium glutamate to make it marinate and taste;

2. Soak the dried mushrooms and fungus at a warm level, wash them and set aside;

3. It is easy to get on the fire when sitting in the pot, pour in the cooking oil, put the boneless chicken fillet into the pot and pass the oil for a while, and then remove it to control the dryness and set aside;

4. Leave some base oil in the pot, then add ginger, shallots, ginger, garlic, green and red peppers, stir-fry the fragrance, add dried mushrooms, black fungus, boneless chicken fillet, put in salt, monosodium glutamate, and white sugar to stir the pot twice and then thicken the water starch.

Characteristics: Aromatic, tasty, tender meat.

The most important thing in the case of fried boneless chicken fillet is the mastery of doneness, so it is necessary to use fire at the beginning, so that the boneless chicken fillet can be quickly formed, and after forming, it must be changed to a simmer, so that the boneless chicken fillet can be thoroughly cooked, otherwise it will definitely not taste good when it tastes raw, and it may also have diarrhea.

Shred the green and red peppers and thinly slice the carrots.

2Put oil in a hot pan, add shredded chicken and stir-fry to change color.

3Add green and red peppers and carrots and stir-fry over high heat for a few minutes, add seasonings, stir-fry and turn off the heat and serve.

Stir-fried chicken fillet with seafood mushroom is an edible mushroom with high nutritional value and medicinal value, the color is white, the mushroom meat is thick, the taste is delicate, the smell is fragrant, and the taste is delicious. Its taste is fresher than oyster mushrooms, the meat is thicker than slippery mushrooms, the quality is tougher than shiitake mushrooms, and the taste is very good.

How to stir-fry chicken fillet.

1.Wash the chicken breast and drip dry, cut it into strips along the lines and serve on a plate.

2.Cut the green pepper with a hob, shred the ginger, crush the garlic, and prepare the paprika.

3.Pour the shredded ginger, minced garlic, chili powder, black pepper, cooking wine, light soy sauce, salt, chicken essence and sweet potato powder into a plate and let the chicken breast marinate for 3 hours (save some ginger and garlic).

4.After the chicken breast is marinated, heat the pot, pour some cooking oil, pour in the marinated chicken breast, stir-fry quickly until it is non-stick, sprinkle some water to make the chicken breast more tender, and get out of the pot.

5.Put some cooking oil, heat, pour in the remaining ginger, garlic and sake lees and stir-fry until fragrant, 6Pour in the green pepper, keep stir-frying, put a little salt at the same time, after the green pepper is broken, add some water, pour in the chicken breast, stir-fry quickly, collect the juice, and put some chicken essence.

7.Turn off the heat, put it on a plate, and a delicious, smooth, tender and fragrant fried chicken fillet is ready.

Spicy chicken fillet is a home-cooked dish made with chicken breast as the main ingredient. Chicken breast has a high protein content, and is easy to be absorbed and utilized by the human body, containing phospholipids that play an important role in human growth and development, and is one of the important phospholipids of the dietary structure of Chinese. Chicken breast has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood vessels, and strengthening muscles and bones.

Ingredients: 1 chicken breast, 5 grams of salt, 10 grams of chili noodles, 3 grams of Sichuan pepper noodles, 5 grams of white pepper, 15ml of soy sauce, 15ml of white wine, 15ml of honey, starch, and a little breadcrumbs.

Production method: 1. Wash the chicken breast, tear off the surface fascia, cut it into finger-thick strips, then add salt, soy sauce, white wine, chili noodles, pepper noodles, white pepper, honey and other seasonings, mix well and marinate for half an hour;

2. Pour the dry starch and breadcrumbs into the plate and mix well, then put in the chicken fillet and wrap it in turn, gently press and pat off the excess breadcrumbs, put it in a hot oil pan for 4 years, and fry it until the surface is golden brown.

Chicken breast as the main ingredient.

500g of excipient oil.

Salt to taste, flour to taste.

Breadcrumbs to taste.

Egg whites to taste.

Light soy sauce to taste. Appropriate steps.

1.Required Materials:

2.Slice the chicken breast first and slice it thinly.

3.Then cut the thinly sliced chicken breast into strips, sprinkle in a small amount of salt, pour in the light soy sauce and stir well, marinate to taste.

4.Roll the marinated chicken breast strips in the flour.

5.Then tumble in the egg whites.

6.Roll in the breadcrumbs again to fully coat the breadcrumbs.

7.Shake off excess breadcrumbs from the fence.

8.Heat the oil in the pan and fry it.

9.Put the fried chicken fillet on oil blotting paper to absorb the excess oil.

10.Finish with a sprinkle of chili flakes and cumin powder.

Ingredients<>

Chicken fillet. 500g

ExcipientsCorn oil to taste.

Green onions to taste. <>

Stir-fried chicken fillet preparation.

1 Chicken fillet bought at the supermarket, remove the bamboo skewers.

2Cut into thin strips.

3Pour corn oil into a pot and add the chicken tenders.

4. Stir-fry the chicken fillet to change color and fry it all.

5Finally, sprinkle with chopped green onions.

6 Serving.