How to make chicken fried with noodles

I made a sweet and sour sauce fried chicken nuggets, with a crispy and crispy crust, wrapped in a sweet and sour sauce with a little spicy and spicy, and the taste is endless.

Ingredients: chicken thigh, red chili, ginger, garlic, white pepper, light soy sauce, sugar, vinegar, salt, cooking wine, eggs, oil, sesame oil.

Method: Rinse the chicken thighs with water first, and then remove the chicken bones in the middle.

Cut the chicken thighs skin side up into strips, then cut them into small pieces with a knife, trying to have chicken skin on each piece of chicken.

Put the chicken pieces on a plate, beat in an egg yolk, then add white pepper, salt, cooking wine and grasp well, add the bottom flavor of the chicken to remove the smell, and marinate for 15 minutes.

Take a small bowl, pour in an appropriate amount of water, add 2 spoons of light soy sauce, a spoonful of sugar, a spoonful of vinegar, a drop of salt, and stir well. Finally, add a teaspoon of starch and stir well to make a juice for later use.

Heat oil in a pan, add an appropriate amount of starch to the marinated chicken thighs, and grasp well, so that each piece of chicken is evenly coated with starch.

Test the temperature of the oil, put the chopsticks in the oil pan, it will create dense bubbles, and then put the chicken pieces into the oil pan to fry.

Fry until the surface of the chicken pieces is set, the surface is crispy, and when it becomes slightly lighter, remove the chicken pieces.

Continue to heat the oil in the pan, try to heat it as much as possible, put the chicken pieces into the oil pan, fry again over high heat, and fry until the skin is golden and crispy. This step can force out the oil inside the chicken nuggets and make the chicken nuggets crispier on the outside.

Leave a little oil in the pot, add minced ginger and garlic, red and dried chili peppers and stir-fry until fragrant, pour the prepared sauce into the pot, and turn off the heat until the soup becomes transparent and thick.

<> pour in the fried chicken pieces and stir-fry them quickly, so that the surface of the chicken pieces is evenly coated with a layer of sauce and remove from the pan.

When the chicken sticks to the flour, it should be used in small quantities many times, wrap it with egg liquid first, the fried chicken will be more tender, and the chicken should be marinated in advance, which is very delicious.

Isn't it fried chicken, first of all, your marinade is flavorful, and it is best to buy a fried chicken marinade that has been prepared by others, such as the Orleans flavor. Once the meat is marinated, it should be left in the refrigerator for at least four hours. Then wrap it in flour and fry it, not too dark the first time. Let it cool and fry it again before it can be cooked inside.

Recommended: Zuo Zongtang Chicken. Here's how:

1.Chicken thighs are boneless, cut into cubes and coated in starch paste;

2.Deep-fried (preferably re-fried);

3.Stir-fry with a special liquid, (special liquid: sugar, salt, pepper, soy sauce, tomato paste, hot sauce) and hang the batter.

Hope it helps.

Ingredients: 1000 grams of chicken wings, 50 grams of Orleans marinade, 50 grams of purified water, a little ginger, an egg, 20 grams of corn starch, 20 grams of flour, 30 grams of potato starch, a pinch of salt.

Steps: 1. First of all, draw two knives on the surface of the chicken wing root, put it in a basin, add water that has not been over the chicken wing root and soak it for more than 2 hours, and then rub it with your hands to drain the blood in the chicken wing root.

2. After soaking the blood water in the chicken wing roots, control the moisture to dry, add 50 grams of Orleans marinade, a little ginger slices and 50 grams of pure water and mix evenly, so that each piece of wing roots is evenly stained with the marinade, wrapped in plastic wrap, and put in the refrigerator to refrigerate and marinate for about 3 hours. When marinating the wing roots, in addition to the marinade, you should also add the same amount of water, which is the key to tenderness and juiciness; If you don't have Orleans marinade, you can marinate it according to your taste by adding seasonings such as light soy sauce, salt, and oyster sauce.

3. Prepare a plate, add 20 grams of flour, 20 grams of corn starch, 30 grams of potato starch and a pinch of salt and stir well to make a fried chicken flour for later use; Prepare another bowl, beat an egg into the bowl, add the same amount of water as the egg, stir well with chopsticks and set aside.

4. Take out the marinated chicken wings and roll them in the fried chicken flour a few times to evenly coat the surface of the wings.

5. Then soak it in the egg liquid water, and let the egg liquid water wet the surface of the wing roots again.

6. Finally, put it into the breading, roll and rub a few times, at this time, the surface of the wing root will appear rough fish scales, and the steps of frying the chicken will be done.

7. Sit wide oil in the pot, burn the oil temperature to about 50% hot, put the chicken wings wrapped in powder into the oil pot, adjust the heat slightly after frying and shaping over medium heat, fry the wings until the skin is golden and crispy, and the inside is ripe, and then take it out, the time for frying the wings is about 3-4 minutes, and you must make sure that the inside is cooked thoroughly.

The fried chicken nuggets taste very good, and it is perfectly fine to cook the fried chicken nuggets yourself, and before making the fried chicken nuggets, we first need to prepare the ingredients. We need a piece of chicken, two eggs, oil, starch, salt, pepper, breadcrumbs, all need to be prepared, first of all, we have to cut the chicken into chicken pieces, and not too big, nor too small, we need to cut as evenly as possible, so that the chicken pieces can be evenly heated during the frying process, and the taste will be better. When frying, there will be shrinkage, so when cutting the chicken pieces, it is necessary to make them slightly larger.

Once the chicken is cut, the first thing to do is to marinate for 15 minutes. We need to mix the pepper, salt and egg whites together, and then put the sliced chicken breasts in one by one, making sure that each piece of chicken breast is evenly coated with the marinade. In this way, the fried chicken nuggets can be tasted more flavorful.

After waiting patiently for 15 minutes, you can start frying.

After picking up the marinated chicken nuggets, we first need to dip them in a layer of starch, then put them in the egg wash and roll them again, after making sure that everything is coated in the egg wash, we put them in the breadcrumbs and roll them again, and wait until every part of the chicken pieces is coated with breadcrumbs, and then put them on a plate and start frying.

700g chicken thighs, 80g potato starch, 80g all-purpose flour, 4g baking soda, 2 eggs.

Method: 1. Cut the chicken thighs into large pieces, add 1 tablespoon of salt, 10 tablespoons of black pepper, 10 tablespoons of curry powder, pour in the milk that has not been over the chicken and marinate for more than 2 hours.

2. Pour out the excess milk, add 1 hook of soy sauce, add 80g of potato starch and 80g of all-purpose flour (add 1:1 at will), 4g of baking soda, 2 eggs, mix and grasp well to form a slimy state that can wrap the surface of the chicken.

g 10 shidou starch 20g all-purpose flour 1 tablespoon salt 10 tablespoons garlic powder mix into a dry powder, roll the batter chicken evenly in the dry powder, and set aside.

4. Heat the oil temperature to 170 degrees, put in the chicken, fry for 5-6 minutes on medium-low heat until the surface is crispy, then remove it, and the oil temperature rises to 220 degrees and put in the chicken again for re-frying.

5. Add soy sauce, black pepper, sugar and salt to a bowl of chopped green onions, and pour in the fried hot scallion oil.

Tomato chicken meatballs.

Ingredients to prepare】 chicken breast, tomatoes, shiitake mushrooms, corn, shallots, salt, sugar, pepper, oyster sauce, sesame oil.

Operation steps] 1. Remove the skin of the tomatoes, cut them into small cubes, cut the mushrooms into small cubes, and then cut some chopped green onions for later use.

2. Cut the chicken breast into pieces and put it into a meat grinder, the meat grinder will turn the chicken breast into a meat puree at high speed, put an egg white in it, and then add 2 spoons of water starch, the meat grinder will then turn on the high speed to mix the egg white, water starch and chicken puree evenly, and it will also make the meat puree strong.

3. Put out the stirred chicken puree, add an appropriate amount of sweet corn kernels and diced shiitake mushrooms, and put some chopped green onions. Add 2 teaspoons of salt, 1 teaspoon of sugar, a small amount of oyster sauce, sprinkle with a little white pepper, and finally drizzle with a little sesame oil, then mix all the ingredients in one direction.

4. Heat oil in a pot, add chopped green onions and stir-fry until fragrant, then add diced tomatoes, stir-fry until the tomatoes become soft, add an appropriate amount of water and bring to a boil.

5. Squeeze out the chicken meatballs with the tiger's mouth, scrape them with a spoon and put them into the boiling soup. One by one, the chicken fillings are made into meatballs, and when the chicken balls turn white in color and float to the surface of the soup, they are cooked.

6. After the chicken meatballs are cooked, pour in a little light soy sauce, then add 1 tablespoon of salt and 1 teaspoon of sugar, stir well with a spoon, and finally sprinkle with an appropriate amount of black pepper, and it is ready to cook.

How to eat fried chicken

Main ingredients to prepare: Chicken breast pieces.

Marinated chicken: cut a small piece of ginger into thin slices and put it in a basin, pinch a few shallots, then grab 5 grams of Sichuan pepper, 10 grams of cooking wine to remove the smell, 5 grams of oyster sauce, 3 grams of salt, a little sugar, 1 spoon of pepper, 10 grams of chili sauce, evenly spread the sauce on the surface and inside of the chicken, and marinate for 30 minutes after coating to give the chicken flavor.

Steps: Prepare a large basin and pour 100 grams of flour and 100 grams of starch, the ratio of starch flour is 1:1, add 3 grams of thirteen spices, 2 grams of Sichuan pepper powder, 2 grams of salt, and 3 spoons of agaricus mushrooms.

After grasping the powder evenly, put the marinated chicken into the powder basin, and evenly coat the surface and inside of the chicken with your hands, which can lock in the moisture on the chicken, prevent oil splashing during frying, and make the chicken more crispy. Once wrapped, start frying the chicken. Add oil to the pot, preferably not past the height of the chicken, and when it is hot at 6, put the chicken covered with powder into the oil pan, and gently shake the oil pan to prevent the chicken from sticking to the bottom of the pan.

Next, you need to control the heat, first the big fire, then the low fire, and finally the big fire. After frying the chicken on high heat until the surface of the chicken is set, turn to low heat and slow fry for 8 minutes, using a spoon to pour hot oil on the exposed part of the oil, so that the chicken is cooked inside and out consistently, and at the same time can prevent the bottom from frying. After frying one side, flip it over and fry the other side, and continue to pour hot oil over the exposed part.

About 2 minutes when the chicken is basically cooked, then turn to high heat, fry the skin of the chicken crispy, and after 3 minutes, the chicken has been fried, fried thoroughly, and fried until the surface is golden brown.

Fried chicken fillet. 1.Prepare the ingredients:

Prepare two pieces of chicken breast, clean them, and cut them into slightly thicker slices, if they are too thin, they will be easy to fry and dry, and they will not be tender enough to eat.

2.Marinate the chicken:

Cut some shredded ginger, put it together with the chicken, add 2 grams of salt, 2 grams of pepper, 5 grams of oyster sauce to increase freshness, pour in a little cooking wine, beat the sauce into the meat slices, and marinate for 10 minutes.

3.Breaded bread:

Prepare two small bowls, add the breadcrumbs and two eggs respectively, and stir the eggs well; Then prepare an appropriate amount of starch for later use.

Coat the marinated chicken slices with egg wash, then starch, then a layer of egg wash, and finally stick with breadcrumbs for later use.

4.Start frying:

Burn oil in the pot, when the oil temperature is hot, the chicken slices can be fried when there are dense small bubbles, put the chicken into the pot one by one, keep the low heat and fry slowly, until it is crispy and fried to golden brown, and then it can be out of the pot, put the fried chicken pieces into the basin, sprinkle cumin, chili noodles, and pepper noodles according to your taste, and after mixing well, a golden and crispy fried chicken fillet will be ready.

Spicy grilled whole chicken.

Ingredients 1 3 yellow chicken, 2 spoons of light soy sauce and 2 spoons of oyster sauce.

Five-spice powder, one spoonful of cooking wine, appropriate amount of ginger, green onion, and half a spoon of salt.

Method: The three yellow chickens are full of holes on the surface with a fork, which is convenient for adding flavor when marinating!

2) 2 tablespoons of light soy sauce, 2 tablespoons of five-spice powder, 1 tablespoon of cooking wine, 1/2 tablespoon of salt, stir well.

3: Massage the three yellow chickens inside and out.

4) Stuff the three yellow chickens with ginger slices and green onions, pack them in a plastic bag, and refrigerate them to marinate for one day and one night.

After 6:30 minutes of baking, tear off the oil paper, put it directly into the air fryer, cover the surface with a layer of tin foil, and continue to bake for 30 minutes.

Delicious hands-on fried chicken thighs.

Ingredients: 115g chicken thigh steak, 2g marinade, chopped green onion, 2g minced ginger, 2g minced garlic, 20g sand sauce, 50g soy sauce, 30g rice wine, 50g water, 10g coated soybean flour, 100g sweet potato powder

Cooking steps:1Wash the chicken thighs with running water, and wash the chicken with your hands on the surface of the meat, skin or seams, and drain the water.

2.Cut the knife between the meat and the bone on both sides of the chicken leg bone, and the meat, bone, and skin can not be completely cut off, and the whole steak is cut 4 6 small intents along the meat pattern, and the left and right sides of the steak are cut with 1 2 knives respectively. If the chicken thigh steak is too thick, you can cut the meat horizontally into 2 layers of meat slices, or pat the chicken thigh steak one by one to break the tendons during cooking, which can make the chicken thigh steak easier to cook.

3.Mix the sand sauce, soy sauce, rice wine and water in a bowl, and put the chicken thighs into the marinade and let stand for about 10 minutes.

4.Sprinkle chopped green onion, minced ginger and minced garlic into a bowl in step 3, grasp all the ingredients and marinade by hand, and freeze in the refrigerator for about 24 hours. Grasping with your hands can massage the chicken thigh steak moderately and make the chicken more elastic.

5.After the chicken thigh steak is taken out, it can be defrosted moderately, and the steak can be coated with flour after it becomes soft, and the soybean flour and sweet potato powder are mixed evenly and evenly coated on the surface of the steak.

6.Put 1 liter of oil in the pot, heat to 180 degrees Celsius over high heat, drain the chicken thighs into the pan and fry, turn the steak moderately to heat evenly, about 3 5 minutes, the aroma is out and the skin is gold coin yellow.