Preparation materials:
Chicken breast, 1 pound.
Eggs, 2 pcs.
Starch, 2 handfuls.
Yellow breadcrumbs, 100 g.
Salt, cooking wine, thirteen spices, green onion, ginger, garlic, pepper, paprika, soy sauce, oyster sauce.
method:
Wash the chicken breast, cut into thick slices, then cut into small cubes and enlarge in a bowl.
Cut a handful of shredded ginger, cut two shallots into sections, slice half a head of garlic and put on top of the chicken.
Add two spoonfuls of light soy sauce, one spoonful of oyster sauce, one spoonful of pepper, one spoonful of thirteen spices, two spoonfuls of cooking wine, one spoonful of salt, and add paprika as appropriate.
Stir well, cover with plastic wrap and marinate for two hours.
Prepare two plates, a small bowl.
Beat the eggs into a bowl and stir.
Pour starch into one plate and breadcrumbs one.
Marinated chicken, pick out the onion, ginger and garlic.
The chicken nuggets are first rolled in the starch, then dipped in egg mixture and finally covered with breadcrumbs.
If the bread crumbs are not round, rub it. In this order, put all the chicken well on the case.
Fry the pan 70% hot, medium heat and fry the chicken. Fry for 3 minutes, golden brown and remove.
Don't turn too much in the middle, the breadcrumbs will fall off.
The chicken rice flowers in this way are tender and tender, the crust is crispy, and the aroma is spicy and seductive.