What should I do if the chicken is too dry when fried chicken?

Hello, the chicken should be marinated before frying, so that it will be more flavorful, and it will not be dry and chai when fried. If you stir-fry after marinating, the meat will be more tender.

The seasonings needed to marinate chicken are also common: 1 tablespoon of cooking wine, 1 teaspoon of light soy sauce, a pinch of pepper, 1 tablespoon of starch, and 1 teaspoon of sesame oil. That's it.

It can be marinated for about half an hour, and if you are in a hurry, it can be marinated for about 15 minutes to ensure that the flavor is absorbed.

Stir-fry the diced chicken, the chicken is too dry, you can spray a little boiling water into it and add a little water starch, so that the fried diced chicken will not be too dry.

Hello dear dear, I am happy to serve you, here for you to inquire: the chicken made by fried chicken is too dry, if you marinate and then fry, the meat will be more tender. There is a difference in the choice of ingredients, and the skinless chicken thigh is more tender than the chicken breast.

And if it is not processed well in the early stage, it will also lead to dry and hard chicken in the back, and the seasoning we need to marinate chicken is also very common, only a spoonful of cooking wine, a small spoon of light soy sauce, a little bit of pepper, a spoon of starch, and a small spoon of sesame oil. Marinate with these condiments and you're good to go. We can marinate for about half an hour, and if you're in a hurry, you can marinate for about 15 minutes, which is also very delicious.

I hope I can help you, I wish you good health and better cooking!! [Pleasant].

The diced chicken is fried like this, it is tender and delicious, not greasy, nutritious and delicious, and it is easy to make.

Spicy fried chicken is a Sichuan dish with both color and flavor. This dish is red, spicy and delicious, and the chicken is tender and fresh. Chicken is flat, warm, sweet in taste, and enters the spleen and stomach meridians; It can warm and invigorate qi, replenish essence and add essence.

Chicken is a common ingredient, but today's protagonist is not chicken thighs but chicken breasts, which are also ingredients for long meals.

Its meat is delicate, delicious, nutritious, chicken breast protein content is high, and it is easy to be absorbed and utilized by the human body, which has the effect of enhancing physical strength and strengthening the body, so it is also a daily essential food for many fitness parties, because there are no bones, and it is pure lean meat, with less fat and a lot of nutrition, so it is the most delicious to fry chicken or something.

Spicy stir-fried chicken] Ingredients to prepare: green onions, green peppers, red peppers, chicken breasts, green onions, ginger.

Seasonings to prepare: oil, Sichuan pepper, salt, cooking wine, dry starch, red pepper, bean paste, steamed fish soy sauce, monosodium glutamate or sugar.

The first step is to prepare all the ingredients and seasonings, cut the ginger into diamond-shaped slices, cut the green onion into white foam for later use, remove the seeds of the green pepper and red pepper and cut it into slices, and put it on a plate for later use;

Fresh chicken breast, fresh fitness and bodybuilders love to eat high-quality protein delicious, fresh chicken breast is delicious and nutritious, frying, cooking and stir-frying are all delicious, diced chicken, meat slices, stir-fried, shredded chicken are all feasible.

The second step is to clean the chicken breast and cut it into strips, then cut it into one-centimeter-sized chickens, put them in a basin, add salt to the basin, and give enough salt at one time. Add cooking wine, dry starch with your hands (adding starch can lock in the moisture of the chicken, and it tastes better).

Step 3: Add a spoonful of vegetable oil into a bowl and marinate for about 10 minutes to marinate to absorb the flavor (with the addition of vegetable oil, it will not stick to the pan when frying).

Step 4: Wash and heat the wok, pour an appropriate amount of cooking oil into the pot, quickly slide the diced chicken with oil, then heat the oil in the pot, burn the oil until it is hot, pour the diced chicken into the pot, turn on medium heat and gently beat it with a spoon, fry for about a minute, fry until the chicken is slightly yellow, and pour out the oil;

Step 5: Leave oil in the pot, pour in Sichuan pepper, stir-fry red pepper to make peppercorns, pour in green onions, stir-fry ginger to make fragrance, pour in bean paste and fry red oil, pour in green and red pepper slices, and stir-fry quickly;

Step 6: Pour in the chicken again, stir-fry evenly over high heat, add steamed fish soy sauce, monosodium glutamate or sugar, stir-fry to dissolve the seasoning, hook in a little water starch, quickly collect the juice, and then you can take it out of the pot and serve it on the plate;

The delicious is done, easy to learn, delicious and fragrant, all cut into small cubes, bibimbap is very delicious, and it is very delicious if you like spicy, so try it if you like.

Cut the diced chicken into smaller pieces, add more water, and simmer for a longer time.

Marinate first, and add some rice wine when stir-frying.

It's just that the heat is too big and the chicken has been left for too long, and the moisture is gone.

Summary. 2.When marinating the chicken, egg whites and starch are added, and the scrambled chicken is tender and smooth.

Many people also have misconceptions about blanching chicken, although blanching chicken can remove blood stains and fishy smells on the chicken, but it is also easy to turn the chicken into firewood, so pay attention when blanching.

Hello, here's how.

1.First, add a little vinegar with cold water and soak for about 2 hours. In this way, the meat of the chicken will become more tender.

In addition, the leather chain can be added a little beer when making the chicken with a small fiber, which can not only add flavor to the chicken, but also make the chicken more tender with the enzymes contained in the beer.

2.When marinating the chicken, egg white and starch are added, and the fried chicken is tender and smooth. Although blanching chicken can remove the blood stains and fishy smell on the chicken, it is also easy to turn the chicken into firewood, so it is necessary to pay attention to the timing of blanching.

3.It can be marinated overnight in papaya juice, remember to put it in a plastic bag, and then simmer it over high heat.

I hope I can answer your questions, if you are satisfied with my service, I hope you can give a thumbs up I wish you a happy life and good health Thank you!

If the fried chicken is too dry, there must be a problem when dealing with the chicken, the cut chicken should be marinated with starch and egg white, and then starch it by hand, grab it for a while, let the chicken completely absorb, and it will not be dry when you eat it

A list of ingredients. 2 whole chicken thighs, 15 grams of hand-peeled peanuts, 1 egg, 1 green onion, 1 piece of tender ginger, 3 garlic cloves, 4 dried chili peppers, 8-10 peppercorns, 1 3 cucumbers, 1 tablespoon of cooking wine, 1 tablespoon starch, 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon vinegar, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 2 tablespoons of dark soy sauce, 1 teaspoon chili noodles.

Cooking steps: Step 1

The main materials are ready;

Step 2: Cut the green onion into shreds, slice the garlic cloves, peel and cut the tender ginger into small pieces, cut the dried chili peppers into sections, and cut the cucumber into cubes for later use;

Step 3: Debone the chicken thighs, soak the chicken in clean water for 1 hour to remove the blood, and change the water once in the middle; Then drain the chicken thighs and cut them into small old trousers, add 3g of salt, starch, cooking wine and egg white, mix well, and marinate in the refrigerator for more than 2 hours, better overnight;

Step 4: Take a wok, heat a little oil, fry the peanuts until crispy and discolored, and set aside for later use;

Step 5: Heat an appropriate amount of oil, add ginger, garlic and some green onions and stir-fry until fragrant, then add dried chili peppers and stir-fry Sichuan peppercorns;

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Step 6: Then stir-fry the chicken thighs until they are raw;

Step 7: Add salt, sugar, vinegar, light soy sauce, dark soy sauce and chili powder to taste;

Step 8: Stir-fry the diced cucumber, the remaining shredded green onions, and the stir-fried peanuts to reduce the juice slightly.

Tips: 1. A good kung pao chicken must be chicken thigh. Although chicken thighs are troublesome to debon, they are nowhere near as easy to cut as chicken breasts.

However, chicken thigh meat has moderate muscle fat and elastic taste, which is indeed a good material; 2. If you have pea flour at home, you can replace the ordinary starch with pea flour, which is closer to the authentic Sichuan-style formula; 3. The marinating time should be enough, so that the chicken can absorb the seasoning and eat thoroughly; 4. It is best to peel peanuts by hand, which are fresh and easy to fry until they are crispy.

After the meat is cut and a little salt is added to grasp it well (the salt is not too much, it tastes like a little bottom taste), add the cornstarch water and grasp it well, the raw materials are relatively dry, then increase the moisture content in the wet lead Duan's powder, and on the contrary, reduce it, and slowly add it in moderation. (The finished meat should not stick to each other after being mixed with the powder, and the wet powder can easily adhere to the surface of the raw material).

If there is too much cornstarch, there will be cornstarch paste in the pot, and the meat will stick. If there is less cornstarch, the water will come out after the raw materials are grabbed and mixed with Huaisan, and the fried products will turn into firewood. The oil temperature of the ingredients and the frying time are also key points.

Stir-frying is divided into raw stir-frying, cooked stir-frying, slippery stir-frying, stir-frying, dry stir-frying, grabbing stir-frying, soft stir-frying, etc. The word in front of the word fried is the basic concept of various fried methods.

Raw stir-frying: The basic feature of raw stir-frying is that the main ingredient, whether vegetable or animal, must be raw, and there is no paste and sizing.

You may stir-fry raw or dry stir-fry to dry the water, if you stir-fry too much, the slippery stir-fry will not dry.

Stir-fried diced chicken. Ingredients: 250 grams of chicken with hail slippery loss.

Excipients: 150 grams of bell pepper.

Garlic. 2 grams of dried chili peppers.

25 grams of starch.

1 tablespoon of cooking wine. 1 scoop light soy sauce.

Old scoop. 1 teaspoon of salt. 1 teaspoon of chicken bouillon.

Preparation Prepare the chicken breast.

2.Cut the chicken breast into diced chickens.

3.Marinate the diced chicken with a pinch of salt and dry starch for 5 minutes.

4.Fill the hot pan with oil, boil the oil until it is 60% hot, put the diced chicken into the oil pan and fry until the surface of the chicken is slightly yellow.

5.Leave the bottom oil in the pan and sauté the garlic until fragrant.

6.Put dried chili peppers in a pot and stir-fry until fragrant, then add bell peppers and stir-fry until fragrant.

7.Put the fried diced chicken in the pan and stir-fry together.

8.Add cooking wine, light soy sauce and a little water to the pot.

9.Add a little dark soy sauce to the pot, add salt, add the essence of the chicken essence, and stir-fry evenly.

10.Remove from pan and serve.

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It's too dry, it should be fried for too long, and when I fry something, I shout that I add some water, and I don't have any other considerations, but I feel that I don't feel so greasy after adding water and laughing.

Is it okay to marinate the diced chicken first and then stir-fry?

Braised chicken can be made. Wash and drain the chicken; 2 tablespoons cooking wine, 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, 2 tablespoons June fresh, 1 tablespoon vinegar (chicken can be tender), marinate for half an hour; Boil the oil until six or seven minutes hot, then stir-fry the ginger and garlic; Sauté the chicken until the meat is tight; Add water until the chicken is submerged, simmer on high heat for 5 minutes, add an appropriate amount of dark soy sauce, salt and sugar, turn to low heat and simmer until the soup is almost dry, add a small amount of monosodium glutamate to the pot. <

Braised chicken can be made.

Wash and drain the chicken;

2 tablespoons of Seasoning Brother Soup, 2 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of June fresh, 1 tablespoon of vinegar (chicken can be tender), marinate for half an hour;

Boil the oil until six or seven minutes hot, then stir-fry the ginger and garlic;

Sauté the chicken until the meat is tight;

Add water until the chicken is submerged, simmer on high heat for 5 minutes, add an appropriate amount of dark soy sauce, salt and sugar, turn to low heat and simmer until the soup is almost dry, add a small amount of monosodium glutamate.

The delicious and tender stir-fried method of diced chicken is to choose chicken thighs, and to use the back of the knife to pat loose, the specific method is as follows:

Ingredients: 2 chicken thighs.

Excipients: 10 grams of dried chili pepper, 1 gram of dried peppercorns, 8 grams of ginger, 3 cloves of garlic, 1 green onion, 8 grams of sugar, 16 grams of balsamic vinegar, 15 grams of cooking wine, 10 grams of starch, appropriate amount of salt, 30 grams of cooked peanuts, 6 grams of soy sauce.

Steps: 1. Prepare the raw materials in advance. Many friends will choose to use chicken breast when making Kung Pao Chicken, and it is recommended to use chicken thighs from young roosters, which is a live meat with a more tender and delicious taste than chicken breast.

2. Pat the chicken thigh meat loose with the back of a knife, and then remove the bones. Babble: Tapping with the back of the knife can relax the muscle tissue and make it taste better.

3. Peel and dice the boneless chicken thighs and cut them into small cubes.

4. Use cooking wine, 1 2 starch, soy sauce, and salt code to taste. Add a small amount of soy sauce to add color.

5. Add sugar, balsamic vinegar, cooking wine, salt, and water starch to the bowl and mix well (it is recommended to try the mixed juice). Be sure to adjust the bowl juice in advance, so that it can be served quickly, accurately, and steadily.

6. Remove the red pepper and cut it into small pieces; Cut the green onion into small pieces; Cut the ginger and garlic into rice and set aside. The green onion only needs to be white, and the green onion leaves do not need to.

7. Heat the oil in the pot, then put the marinated chicken into the oil pan and quickly slide the oil until the surface is golden brown.

8. Drain the diced chicken with oil.

9. Leave a little base oil in the pot, add ginger rice, garlic rice, peppercorns, and chili peppers to stir-fry the pot.

10. Then stir-fry the green onion white.

11. Then put in the fried chicken and stir-fry quickly, the chicken needs to be fried urgently, and it is easy to get old if the fire is small.

12. After stir-frying, pour the prepared bowl juice into the pot and mix quickly.

13. Turn off the heat before leaving the pot and add cooked peanuts to increase the crispy taste.

14. A plate of crispy, slightly spicy, salty, slightly sweet, and slightly sour Kung Pao chicken is baked.

The method of stir-fried chicken is smooth and tender and delicious as follows:Ingredients: 100 grams of chicken breast, 100 grams of pumpkin, 100 grams of lettuce, 35 grams of onion, 35 grams of spicy barbecue sauce, a little starch, appropriate amount of ginger and garlic.

Steps: 1. Ingredients: 100 grams of chicken breast, 100 grams of pumpkin, 100 grams of lettuce, 35 grams of onion, 35 grams of spicy barbecue sauce, a little starch, appropriate amount of ginger and garlic.

2. Chop the ginger and garlic into minced pieces, and dice the rest of the ingredients.

3. Add starch and 10g barbecue sauce to the diced chicken.

4. Mix well and marinate for about half an hour.

5. Pour oil into a pot and heat it.

6. Add ginger and garlic and stir-fry until fragrant.

7. Add the onion and stir-fry until fragrant.

8. Add diced pumpkin lettuce, stir-fry evenly, add a little water and simmer.

9. Add 20 grams of barbecue sauce and stir-fry evenly.

10. Remove from the pot and set aside.

11. Pour a little oil into the pot and heat it.

12. Add the diced chicken and stir-fry until it changes color.

13. Add the fried pumpkin lettuce and stir-fry evenly.

14. Add the remaining barbecue sauce and stir-fry evenly.

15. Leave the fire.

16. Remove from the pan and serve on a plate.