# egg batter:
|2 (about 50 grams)|
|2 grams (optional)|
# Onion and ginger water:
How to make fried chicken fingers
Clean the chicken breasts, remove the fascia and cut them on the diagonal into thick strips.
Chicken fillets try to cut about the size, easy to fry cooked, size will not appear cooked cooked not cooked!
Add water and a little wine to the flattened shallots and ginger, and squeeze.
Make the onion and ginger sauce.
All purpose flour, egg, salt, chili powder, oil, some water, mix well to form an egg batter, the state is similar to cake batter.
The amount of water added depends on the state!
Mix the chopped chicken fillets with salt, sugar, pepper and chicken essence.
Add the onion and ginger water in small amounts many times, grabbing and mixing well each time, adding until the chicken absorbs the onion and ginger water until it can’t be absorbed.
Adding too little ginger and green onion water will firewood, the texture of the meat is not good.
620 grams of chicken fillets used almost 100 grams.
Add the egg yolk paste and mix well, depending on the state, all wrapped up is fine, not necessarily all added in!
The breadcrumbs are in a pot and the chicken tenders stick one by one.
Evenly stick each chicken fillet with breadcrumbs.
Heat oil in a pan to 140 degrees.
Add the breadcrumbs to the oil one by one, and let the chicken fillets form and float out of the oil.
The time to master, chicken fillets can be golden brown color, too long the taste is not good!
Use Mom’s fried soybean oil, you can’t even see the chicken fingers, huh
The first thing you need to do is to make sure that you have a good idea of what you are doing.