Tips on curing formula of fried chicken fillet

Chicken fillet stand is the most popular chicken fillet practice. When cooking chicken fillet, you need to use many materials, but chicken fillet marinade is the most important one, which is the key to whether chicken fillet is delicious or not. But this time, the fragrant stick chicken mainly introduces the spreading method of chicken fillet, which seems simple, but it still needs everyone to take it seriously step by step.

Composition details

Chicken breast, braised chicken fillet, salt, starch, water, cumin powder, Chili noodles, palm oil.

1, chicken fillet steps: clean the chicken breast, then cut the cleaned chicken breast into pieces with a thickness of 0.6cm, and then cut the cut pieces into strips of about 10cm along the meat line. Note: in order to ensure that the cut chicken fillet is not broken, chewy and tough, it should be cut along the grain of the meat, not horizontally.

2. Step of marinating chicken fillet: In a clean container, add 100g spiced chicken fillet marinade and 15g refined salt, add 2500g chicken fillet after 600g water, and then stir the starch 200 evenly to marinate chicken fillet. Precautions A. This is marinated according to the amount of 5 Jin of chicken fillet. You can increase or decrease other proportions according to this proportion. B. If there are crumbs on the back, starch must be put in the curing process. If there is starch on the back, starch can be put or not.

3. Fresh-keeping steps of chicken fillet: The fresh-keeping method is to seal the marinated chicken fillet with a fresh-keeping bag (or other things that can be sealed) and put it directly into the freezer for at least 8 hours, so that the chicken fillet will be more delicious.

4. Chicken fillet powder wrapping step: Take a clean large-caliber container, pour a proper amount of starch, add a proper amount of marinated chicken fillet for powder wrapping (starch 1 kg, chicken fillet can be mixed with 1 kg first, and chicken fillet is prone to pimples during powder wrapping, so you can mix less and more each time), and then evenly dip the chicken fillet with starch, and see that chicken fillet has been separated one by one. Precautions: a. Grasp the chicken fillet with both hands, shake it and let the meat fall by itself. Shake it a few times to make each chicken fillet evenly stained with starch. Don't rub it back and forth, or the starch will turn into starch bumps and can't be used. B. It's best to let the chicken fillet wrapped with starch stand for more than 5 minutes, so that the starch is slightly moist, and it looks like it was eaten by meat before frying, so that it won't smell of raw starch, the color is good, and the fried chicken tastes delicious. C wrap it on the spot when shaking the powder, and don't wrap it in advance at home. If it's not sold out in half an hour, it doesn't matter, then sprinkle a little more starch and shake it, and then screen out the excess starch with a sieve basket. D. The remaining chicken fillet wrapped in starch must be placed in the frozen layer of the refrigerator. Chicken fillet wrapped in starch is easy to sour, so it can be thawed in advance and powdered when used the next day. E. If the starch left on the day contains water.