Do you know how to make fried chicken with soy sauce that tastes the same as in the restaurant?

Do you know how to make fried chicken with soy sauce that tastes the same as the ones in restaurants?

Why is the restaurant’s fried chicken with soy sauce so delicious? It turns out that there is an extra step, so no wonder I couldn’t do it well before! Sauce-fried chicken is a traditional Anhui dish with a strong sauce flavor and tender meat. It is said that the controversial Kung Pao chicken evolved from the sauce-fried chicken.

Sauce-fried diced chicken is a popular home-cooked stir-fry dish, especially loved by children. But many friends have the feeling that the food they cook at home cannot taste as good as the food in the hotel.

In fact, it is not that the restaurant adds too much ingredients and eliminates the harm of doneness. The point is that the restaurant takes an extra step when preparing the necessary sauce, and this step is usually ignored when making it at home. This is the fundamental reason why you never did well before at home. Next, I will show you how to make traditional stir-fried chicken in restaurants. Once you learn it, you can also make it taste like a chef:

Sauce stir-fried chicken food: chicken breast, cucumber , Spring onion seasoning: Pixian bean paste, soybean paste, ginger, white sugar, tapioca starch, egg white, white pepper, edible salt, rice wine Step 1

Punch the chicken breast twice with the blade. Then chop the shiitake beef of suitable size into a bowl, add a little salt, a little white pepper, an appropriate amount of egg white and gravy, mix evenly, and finally seal with sesame oil and marinate for 10 minutes.

Here comes the important step: take another small plate, add 2 spoons of Pixian bean paste, 1 spoon of soybean paste, and an appropriate amount of rice wine dilution liquid into the bowl, seal it in a plastic bag, and steam it over medium heat. 6 seven minutes. Step 2

Heat oil in a pan, leaving a little wider oil at a temperature of 40 to 50%. Add the pickled mushrooms and beef into the pan and slowly cook until cooked. Next, put the diced green onions and cucumbers into the pot and pour some oil. Step 3

Leave the oil in the pot, add the sweet potato starch and sauté until fragrant. Then add the steamed sauce to the pot, simmer over low heat to remove excess water vapor, then add a small amount of Spoon in the sugar and stir-fry the pan over low heat again until the sugar and sauce blend together and the sauce becomes crispy and fragrant. At this time, add the beef with mushrooms, diced cucumbers, and diced green onions into the pot, stir-fry quickly so that all the food is evenly coated with the sauce, and then put it on the plate. Step 4

A plate of diced chicken stir-fried in sauce with rich sauce aroma and tender meat is ready to serve. It will be even more fragrant when paired with white rice or as a side dish with wine. After the sauce is steamed, the flavor of the sauce will be stronger and the bean flavor can be effectively reduced.

Dripping the hot pot side dishes with oil will facilitate subsequent operations. The hot pot side dishes only need to be coated with sauce when put into the pot, which reduces the cooking time in the pot and prevents the bottom from sticking to the pot.

Everyone follows my method and marinate the diced meat. The cooked meat will be especially tender. Put it into the pot at 40% temperature. Do not roll it immediately after putting it in the pot. Move it after it is slightly set and it will not stick. Flying egg white. How to check that the water vapor in the sauce has completely evaporated? Just let the oil in the pot become clear again.