How do you make the best chicken flavor? How to marinate chicken to taste

How do you make the most flavorful chicken, with a crispy skin and tender inside? In my experience, the core of achieving this effect is:Marinate, hang batter, and re-fry

Pickling is to prepare some seasonings and put them in the refrigerator to marinate at low temperature, so that it is more flavorful; Hanging paste is to hang the paste correctly after pickling.

There are a lot of ways to make chicken, for the subject said to be flavorful, charred on the outside and tender on the inside, it is generally fried, fried chicken cutlets, fried chicken fillets, in short, the method is basically the same, but the shape is different, I will take fried chicken fillets as an example to share in detail.

1. How to make it more flavorful, charred on the outside and tender on the inside? 1. Squeeze the water out of the chicken breast

There is a lot of moisture in the chicken breast, when the meat is washed, you need to squeeze out the water in it by hand, this step is not done by many people, this is very important, so that after squeezing out the excess water, when marinating for a while, you can absorb more seasonings, etc., so that the chicken breast is more flavorful.

2. Marinate at low temperature for a long time

When marinating, add a variety of your favorite seasonings, stir well, stir for a while, let the meat fully absorb the seasoning and juice, and then seal it and put it in the refrigerator freezer to marinate, so that the low temperature marinating is easier to taste.

In addition, when pickling, many people cut the onions, ginger and garlic very large to pickle, which is not easy to taste, I personally prefer to cut them all into minced pieces, so that after pickling, there is no need to separate them out, directly hang the paste, so that the fried out is more flavorful.

3. Correct paste

After pickling, it is a paste, the purpose of frying is to make the skin crispy, then we need to add starch and flour to mix the paste, the starch is best to use corn starch, because corn starch is the crispest and crispest of all starches, and also mix some flour, because the flour is strong gluten, and also fragrant.

The ratio of starch to flour is [2:1] This ratio is very important, so that it is more crispy when fried, no matter what you fry, you can use this ratio to hang the batter, it is very crispy when fried, and it is also very fragrant.

4. Re-fried

Re-frying is very important, the first time you can fry 80,000 cooked, and the second time you should quickly re-fry with high heat, so that after re-frying, the outside of the chicken breast will be more crispy.

2. Step 1 of fried chicken fillet, cut the chicken breast into strips, then soak it in water for half an hour, change the water in the middle, soak it in the blood, take it out after the time is up, squeeze out the water vigorously, and put it in a basin.

2. Chop all the green onions, ginger and garlic, and add them to the meat, and then add them in turn: salt, oyster sauce, light soy sauce (a little), pepper, thirteen spices and other favorite seasonings, and then mix evenly with your hands, so that the chicken can fully absorb the water seasoning, then seal it well, and put it in the refrigerator to marinate for more than 1 hour.

3. After marinating, pour starch and flour (the ratio is 2:1) into it and mix evenly, so that each chicken noodle sticks evenly to the batter.

4. Finally, fry in the pot, the oil temperature can be 60% hot, fry slowly over medium and low heat, fry until golden and take out, turn on the fire, increase the oil temperature, and then pour it in and fry again, so that it can be fried crispy and fragrant.

Summary: If you want the chicken breast to be charred on the outside and tender on the inside, crispy and fragrant, it is to follow the above steps to ensure that the fried is delicious, marinated to make it more flavorful, and hanging paste and re-frying to make the burnt skin crispy.

In order to make the chicken flavorful, first of all, after the dish is cooked, you should close the lid of the pot, and then remove the lid when the time is almost up, and the chicken will be very flavorful.

Start by salting the chicken and marinate it for an hour. Cut the chicken into pieces, stir-fry in a pan and add seasonings.

You can make ** chicken, the chicken is very flavorful, first fry the chicken, add dark soy sauce to color, add pepper star anise cinnamon, etc., add hot water and simmer for 40 minutes, add side dishes, add salt to collect the juice.

I think it can be made into yellow stewed chicken, which is more flavorful, first prepare fresh chicken pieces, then set aside, heat oil, add green onions, ginger and garlic and stir-fry until fragrant, then put in the chicken, then put in green and red peppers, add seasonings, and stir-fry to get out of the pot.

Half a black-bone chicken, 50 grams of meat. Appropriate amount of ginger slices and green onions.

Method 1: Wash and slice the meat and set aside. Wash the black-bone chicken and cut it into small pieces for later use.

2 Put an appropriate amount of cooking oil in a pot, turn on high heat, add ginger slices and chili peppers and stir-fry until fragrant.

3 Add the sliced meat and stir-fry, then pour in the black-bone chicken and continue stir-frying.

4 Add an appropriate amount of rice wine, soy sauce, salt, monosodium glutamate and pepper and stir-fry.

5 After the black-bone chicken is cooked, add the green onion and mix well.

Medicinal materials: 1 money, 1 yuan of angelica, 1 yuan of rehman, 3 yuan of ginseng tablets, 20 red dates, 1 yuan of Chuanxiong, 1 handful of ginseng.

Method 1Ginger cut into small slices; Wash the wolfberries and soak them until soft, and drain them; Remove the internal organs of the black-bone chicken and wash it and set aside.

2.Stuff the ginseng whiskers into the belly of the black-bone chicken and set aside.

3.Take a casserole, put in the black-bone chicken from step 2 and the wolfberry from step 1 and all other medicinal herbs, then add the ginger slices and water from step 1, cooking rice wine, seal with a casserole lid or plastic wrap, put it in a steamer and steam it over high heat for about 40 minutes, then turn off the heat and take it out, and finally add salt to taste.

Ingredients: Half a chicken, half an onion, half a carrot.

Seasoning: 2 shallots (chopped), 1 teaspoon starch, 2 tablespoons each of salad oil, rice vinegar, light soy sauce and dark soy sauce, 1 tablespoon Shao wine, 3 tablespoons sugar, 5 tablespoons water.

Method: After washing the chicken, cut it into pieces, add a teaspoon of starch and mix well, soak in oil, scoop up, drain the oil and set aside.

Peel the carrots and cut them into thick slices with the onion and set aside.

Put two tablespoons of salad oil in the utensil, stir-fry the dried shallots and chicken pieces, add carrots and onions and stir-fry well, add one tablespoon of Shao wine, three tablespoons of sugar, five tablespoons of water and two tablespoons of light soy sauce, dark soy sauce and rice vinegar, and cook over medium heat for 40 minutes, until the juice is dry and the chicken is cooked.

1.Chop the whole chicken into pieces. Blanch the blood powder with water. Remove and set aside.

2.Put oil in the pot, wait for the oil to heat and put in ginger slices, red pepper, and Sichuan peppercorns, burst the fragrance, pour in the chicken pieces, add soy sauce, dark soy sauce, stir-fry for about 10 minutes, be sure to fry the oil.

3.Add water, cover the chicken pieces, add salt, simmer gently for 30 minutes, the soup is exhausted, add chopped green onions, and then you can put it out of the pot and put it on a plate.

1. The chicken pieces must be stir-fried first, the surface is slightly browned, so that the chicken will be fragrant a lot 2, don't throw away the chicken fat or something, fry together, there is chicken fat will be fragrant 3, if you color, in fact, there is nothing to pay attention to, white sugar rock sugar, mainly the proportion of light soy sauce and dark soy sauce, and it is generally about the same as dark soy sauce if you control it yourself: light soy sauce --- dark soy sauce should not be too much, 4. It is very important to stir-fry at the end, and you must fry until the oil and soy sauce are separated.

5. Do not add water, use a little cooking wine.

Hello dear, I'm glad to answer for you, your question is: how can the chicken breast of roast chicken taste The answer is that the first step, the garlic is pressed into garlic granules for later use.

Step 2: 10g of honey and 20g of olive oil and garlic into juice. Step 3: Wash the 180g chicken breast, pat it loose with the back of the knife, pay attention to make the chicken breast taste better, and then apply 1g of salt massage massage. Step 4: Put the sauce you just mixed on and continue the massage.

Step 5: Put the chicken breast and sauce in a bag and refrigerate overnight. Step 6: Prepare a non-stick dish for frying chicken breasts, because it will be easy to burn with honey, so be sure to make a non-stick plate. Step 7: Adjust the Joyoung induction cooker to 300 watts of low heat.

Step 8: Add the chicken breast and the sauce and fry over low heat. Step 9: Because sugar is easy to burn, turn it over in time. Step 10: After both sides are golden brown, take them out and cut them into pieces, because the middle is not fully cooked, fry them first and then cut them so that the chicken pieces can be fried golden brown on all sides.

Step 11: Take a camount of garlic and cut it in half. Step 12: Cut the chicken and continue to fry until golden brown and it is fully cooked. Step 13: Sprinkle with freshly ground black pepper and you're done.

The chicken breast of roast chicken can be tasted in the following ways1Wash the chicken breasts and soak them in water for half an hourPour water into the pot, put in the chicken breast, put a spoonful of cooking wine, a few peppercorns and a few slices of ginger to boil, and then cook for about 10 minutes to cook the chicken breast.

3.While cooking the meat, grind the spices, put the coarse chili powder, a dozen peppercorns and a little white sesame seeds into the grinding bowl and grind them to fully release the aroma. 4.

Cut the green onion and ginger and garlic into minced pieces, and cut the first pepper into circles for later use. 5.Scoop up the cooked chicken breasts, rinse them with cold water, and soak them in ice water for a while.

6.Drain the soaked chicken breasts and tear them into small strips. 7.

In a small pot, put a little oil, heat over low heat, add a dozen peppercorns and fry until fragrant. After the pepper turns slightly darker, pour the oil into the ground chili powder and the mixed powder, which becomes a bowl of spicy red oil. 8.

Add the dregs to the red oil, add the green onion, ginger, garlic and chili rings, then add sugar, light soy sauce, aged vinegar, small fresh couples and an appropriate amount of drinking water. 9.Shred the cucumber, place on top of the chicken breast and drizzle the sauce over it.

Let it sit for 10 minutes and wait for it to taste before eating!Of course, you can also keep it in the refrigerator for a longer time, and the chicken breast will be more flavorful and delicious!Cooking Tips:

When we buy chicken breast, we should pay attention to the following two points: 1. Choose chicken breast with tight meat quality and slight elasticity to the touch, so that the meat is fresh. If it feels soft to the touch and is not elastic, or even has obvious traces of touching, then don't buy it.

2. Choose a shiny chicken breast that looks white and red.

Mix all the ingredients well. Place all the seasonings in a bowl and stir well with a tamper stick. The oil should be mixed with all the other ingredients, not separately. The following is how to marinate and taste delicious chicken that I have compiled and shared for you, welcome to read for reference.

How to marinate the chicken and taste delicious

Method of making the marinade.

Crush the garlic and other fresh ingredients. In order to get these fresher ingredients such as garlic, onion, chili and ginger deeper into the chicken, it is important to crush the better. This allows the chicken to flavor everywhere instead of in one part.

Mix all the ingredients well. Place all the seasonings in a bowl and stir well with a tamper stick. The oil should be mixed with all the other ingredients, not separately.

You can put all the spices in a blender for a few seconds and stir thoroughly.

Some chefs like to put all the ingredients in a jar and shake it vigorously.

You can use lemon juice instead of vinegar, or vice versa.

Replace olive oil with any oil, or vice versa.

Replace sugar with honey or maple syrup, or vice versa.

Method marinating chicken.

Choose any part of the chicken to marinate. The marinade can be served with chicken breasts, thighs, thighs, and wings are delicious. You can choose to marinate the whole chicken or cut it up. You can choose either boneless or boneless.

Wash the chicken and pat it dry. This removes any flavor left behind by the packaging and allows the chicken to better absorb the marinade.

Place the raw chicken and marinade in a food storage box. Find a box that just fits the chicken so you can pour the marinade over the chicken and cover all parts of the chicken. Close the lid when you're done.

If you don't have a glass or plastic storage box, you can use a plastic bag.

Do not use metal boxes, as the metal elements will react with the ingredients in the marinade and make the chicken taste bad.

Refrigerate the chicken in the refrigerator for at least 4 hours. At this time, the flavor in the marinade will blend with the chicken. You can marinate the chicken for four hours or leave it in the fridge overnight.

Method: Cook marinated chicken.

Roast chicken in the oven. Marinated chicken is the best when grilled. Preheat the oven to 400 degrees, place the chicken in a baking dish, wrap it in tin foil, and bake until the inside of the chicken reaches 160 degrees.

The time it takes to grill depends on the amount of chicken you have. 1 pound of chicken takes about 40 minutes.

When it's almost ready, remove the foil and return the chicken to the oven for a few minutes to reach a crispy crust.

Grill the chicken on the grill. Grilled chicken is delicious, but it still requires a certain amount of skill to make it. To heat the grill, place the chicken pieces on the grill so that they are in direct contact with the heating plate. Otherwise, you might be baked.

Sauté the chicken on the stovetop. Heat a saucepan with some oil. Once the pan is hot, place the chicken pieces on top of the pan and secure the lid. Slowly allow the chicken to cook and wait for about half an hour. When the inside of the chicken reaches 160 degrees, the chicken is ready.