Chicken popcorn

Overview

One chicken breast can make two large plates of chicken popcorn😃😃😃 You can’t finish it at one time. It can be frozen and fried without thawing. A trouble once, a benefit many times, it can be fried or baked. Serve with vegetable flatbread for a simple chicken wrap.

Tags

• snacks
• chicken breast
• cooking wine
• corn starch
• egg
• green chili
• millet spicy
• onions
• yellow bread crumbs
• yipin fresh soy sauce
• ginger
• salt and pepper
• white pepper

Ingredients

Steps

1. 1 Soak the chicken breast in water to remove the fishy smell, cut it horizontally, pat and smash it with the back of a knife. This step is to relax the meat so that it can better absorb the marinade.

   

2. 2 Cut the chicken into 1.2cm pieces. After cutting, add onions, ginger, green and red peppers, 1 spoon of cooking wine, 1 spoon of fresh soy sauce, 0.59 white pepper powder, 5g of salt and pepper, knead evenly, marinate for 1 hour or overnight in the refrigerator to enhance the flavor. If you like a stronger taste, you can add some very fine chili powder.

   

3. 3 Pick up the marinated diced chicken one by one with chopsticks and add it to the cornstarch. Use another spoon to scoop the starch over the diced chicken, and gently shake the box from side to side to roll them around, so that they are evenly coated with a layer of cornstarch.

   

4. 4 Beat the whole eggs evenly. It is best to sift the egg liquid so that it is easy to coat and evenly coated.

   

5. 5 Flowchart: The marinated meat pieces are put into the starch box☞egg liquid☞bread crumbs☞plate. The last bit of bread crumbs is scooped on top with a spoon.

   

6. 6 Pour into the egg liquid bowl, scoop up with a small spoon, tilt the bowl to the side to pour out the excess egg liquid. In the final picture, the edge of the bowl looks a little dirty😓.

   

7. 7 Put about one centimeter thick bread crumbs in the crisper, use a spoon to scoop some bread crumbs and sprinkle it on the surface of the chicken pieces, shake the box to make the bread crumbs wrap more evenly.

   

8. 8 Hold it slightly with your hands when picking it out. If you can't finish it, put it in a crisper and freeze it.

   

9. 9 Just make it, don't fry it right away. Wait for the bread crumbs on the surface of the chicken pieces to return to moisture before frying. When the oil is 60% hot, add the chicken pieces.

   

10. 10 Don't fry for too long. Increase the oil to nearly 70% and fry again quickly.

    

11. 11 Use kitchen paper to absorb excess oil.