Crispy Chicken Popcorn

Wash and drain chicken breasts.

Cut into thick slices of about 5 cm, and use a meat mallet to loosen the chicken slices.

Then cut the chicken into pieces of about 5 cm.

First put a bottle of cooking wine and mix the chicken pieces evenly.

Add two more quail eggs.

A spoonful of black pepper paste.

A small spoonful of table salt.

Stir a spoonful of Orleans marinade evenly and marinate for more than half an hour.

Sprinkle a tablespoon of the crispy fried chicken batter into the marinated chicken.

Gently grasp it evenly so that each piece of chicken can be evenly coated with the breading flour. Do not add too much breading flour at one time, add it in batches.

Heat an appropriate amount of cooking oil in a frying pan until it is 70% to 80% hot. Shake off the excess dry powder from the wrapped chicken nuggets, then put a handful of chicken nuggets into the frying pan.

There will be big bubbles in the oil pan, the chicken pieces will float to the top immediately, and then fry slowly over medium-low heat.

Fry for about three to five minutes. When the surface is golden, remove and drain the oil.

You can sprinkle a little black pepper or not, depending on your preference.

The ketchup dip is a must!

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