Notes on making boneless chicken fillet
When making boneless chicken fillet, every step from ingredient processing to deep frying and cooking is carefully considered, and controlling the details can directly affect the taste, degree of flavor, and cooking success rate. Here are specific precautions and techniques to help you make boneless chicken fillet that is crispy on the outside and tender on the inside:
When making boneless chicken fillet, every step from ingredient processing to deep frying and cooking is carefully considered, and controlling the details can directly affect the taste, degree of flavor, and cooking success rate. Here are specific precautions and techniques to help you make boneless chicken fillet that is crispy on the outside and tender on the inside:
1、 Food selection and processing: ensure freshness and freshness
1. Selection of chicken parts
Recommended chicken breast meat: The meat is firm and easy to form, so avoid using chicken leg meat (which is rich in fat and easily disperses). Choose fresh chicken breast meat (pink color, no mucus). Frozen meat should be thawed and dried with kitchen paper to prevent oil splashing during frying.
Slicing technique: Cut the chicken breast into long strips that are 1.5-2cm wide and about 5-6 cm long (too thin is easy to fry, too thick is not easy to cook). Cut against the texture of the chicken (with the knife at a 90 degree angle to the texture), cutting off muscle fibers for a more tender taste.
2. The key to marinating to remove fishy smell and enhance flavor
Deodorizing combination: Add ginger slices, cooking wine, and a little salt (10ml cooking wine and 3g salt for every 500g of chicken) during marinating, or soak in scallion and ginger water for 10 minutes to remove the fishy smell.
Tip for tender meat: Add 1 egg white and 1 tablespoon of starch (corn starch or potato starch). Egg white can lock in moisture, while starch forms a protective film to prevent water loss and discoloration during frying.
Seasoning technique: Add pepper powder, chili powder, cumin powder, etc. according to taste (you can try the flavor in advance, the marinade should cover 1/2 of the chicken, refrigerate for more than 30 minutes, and make it more flavorful overnight).
2、 Powder coating process: Three layer hanging paste method to prevent peeling
1. Standard powder coating sequence
First layer: Starch
Coat the marinated chicken strips evenly with a layer of dry starch, shake off excess powder, ensure the surface is dry, and facilitate subsequent sticking.
Second layer: Egg liquid
Put the starch coated chicken fillet into the whole egg mixture (1 egg beaten) and evenly coat the surface with the egg mixture to increase viscosity (a little salt can be added to the egg mixture for seasoning).
Third layer: breadcrumbs/fried dough
Wrap it with breadcrumbs (thicker and more crispy) or fried chicken powder, gently press it with your hand to make the breadcrumbs adhere more firmly and avoid falling off during frying (if you want a more crispy texture, you can repeat the "egg mixture+breadcrumbs" wrapping once).
2. Common problem handling
Reasons for peeling: starch coating is too thin, egg mixture is not evenly coated, or bread crumbs are damp. It is recommended to ensure that the surface of the chicken is free of moisture before coating it with flour, and to seal and store the breadcrumbs to prevent moisture.
3、 Frying temperature control: crispy on the outside and tender on the inside, not greasy
1. Proper control of oil temperature
Initial frying (shaping): Heat the oil temperature to 160-170 ℃ (fine bubbles will appear around the chopsticks), add chicken fillet and fry slowly over low heat for 3-4 minutes until the surface is golden and shaped, and the inside is fully cooked (avoid high temperature burning and internal growth).
Re frying (increasing crispness): After the initial frying, remove and drain the oil. Raise the oil temperature to 190-200 ℃ (bubbles become denser) and re fry for 1 minute to remove the oil and make the skin more crispy (re frying is the key to reducing greasiness).
2. Explosive operation skills
Disperse and put into the pot: Do not put too many chicken fillets at once (to avoid a sudden drop in oil temperature, which may cause excessive oil absorption), keep a distance of 1-2 centimeters to prevent adhesion.
Flip frequency: Do not flip after putting the pot, wait for the surface to set (about 1 minute) and gently push with chopsticks to avoid peeling.
4、 Accessory and dipping sauce pairing: enhance flavor level
1. Pairing with side dishes to relieve greasiness
When frying, it can be paired with green peppers and onion strips to enhance the texture and level. The fragrance of vegetables can neutralize greasiness (vegetables need to be marinated and dehydrated with a little salt in advance to avoid water leakage during frying).
2. Recommended dipping sauce combinations
Pairing: Tomato sauce, sweet and spicy sauce, honey mustard sauce (suitable for popular taste);
Heavy flavor options: cumin powder+chili powder+cooked sesame seeds (dipping sauce for dry dishes), or brush the surface with barbecue sauce;
Innovative way of eating: Sprinkle with sweet plum powder and crushed seaweed, and squeeze lemon juice on the surface to relieve greasiness.
Home
Product
Wechat
Telephone