Chicken popcorn
Chicken Breast 1 block | Onion Appropriate amount |
Ginger 2 tablets | garlic 1 flap |
Salt Appropriate amount | White pepper Appropriate amount |
Cooking wine 1 scoop | Light soy sauce 1 scoop |
flour 100 grams | Sweet potato starch 50 grams |
Salt Appropriate amount | Liangbaikai Appropriate amount |
Oil Appropriate amount |
Step 1
p> Cut the chicken breast into cubes and add onion, ginger and garlic.Step 2
Add salt.Step 3
Add white pepper.Step 4
Add cooking wine.Step 5
Add light soy sauce.Step 6
Mix well and marinate in the refrigerator for half an hour.Step 7
Make breading flour: the ratio of flour to sweet potato starch is 2:1, add a little salt and mix well.Step 8
Toss the chicken in the flour.Step 9
Use a sieve to remove excess flour.Step 10
Soak in cold water.Step 11
Drain the water and add the flour again so that the surface is evenly coated with flour.Step 12
Pour an appropriate amount of oil into the pot. When the oil temperature is 60% hot, add the chicken. (The oil temperature is 60%: insert chopsticks and dense bubbles will appear around the chopsticks).Step 13
Fry until golden brown and take out.Step 14
Fry again in oil.Step 15
I didn’t sprinkle it with flour because the chicken popcorn already has a salty taste. You can sprinkle it with flour according to your preference! Chicken popcorn cooking tipsThis time there is less chicken breast, and the amount of breading is a bit too much, you can reduce it in equal proportions!