Chuanxiang chicken fillet is rich in flavor, pure and thick, mainly salty, supplemented by sweet; it can improve the dry wood taste of chicken breast, with a clear sense of shredded meat, tender and juicy, and good elasticity of meat quality; it has strong pepper flavor, sauce flavor and meat flavor, providing a new choice for spicy consumers. Category of dishes

mixed ingredients

Fresh chicken breast 1000g

Sichuan chicken marinade 64g

Curing ratio:

Fried chicken nugget

Fried chicken nugget

Marinade: water: Meat = 6.4:20:100

Other ingredients:

Soy sauce 0.2g/100g meat

Oyster sauce 0.3g/100g meat

Rice wine 1g / 100g meat

Salad oil 7.5g/100g meat

Water (ice or cold) 200g

practice

Step 1: loosen the breast with a meat hammer or the back of a knife, and then cut it into 15g strips. (if it is frozen chicken breast, it needs to be used after freezing completely).

Step 2: mix all seasonings, marinades and water in a bowl, then pour them into the chicken, and mix them evenly (the recommended method is to use a strong bag, seal it, roll it on the table until the juice is absorbed by the meat); put the marinated chicken in the refrigerator, and it is recommended to marinate for 12-24 hours, and turn it every two hours.

Step 3: put the marinated chicken fillet in the oil pan and fry it until golden yellow. It is recommended to use 170-180 ℃ for about 2 minutes to remove the remaining oil. In addition, you should also master the frying time according to the size of your selected meat.

nutritive value

Fresh chicken breast: 170 ~ 180 ℃ about 2 minutes

Put it in the electric cake pan (smearing oil), open the upper and lower plates and fry until golden