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How to make the chicken steak so tender?

Deep-fry the chicken steak until golden on both sides, remove the excess oil with oil-absorbing paper, and make the chicken steak tender on the outside.

The chicken breast is sliced into large slices, the back of the knife is broken, and the hole is poked out with a fork to make it easy to taste. Slap the scallion and ginger, put it into the chicken, add cooking wine, salt, oyster sauce, soy sauce and honey, and marinate for more than 15 minutes. The pickled chicken is wrapped in starch, egg liquid and bread crumbs. Heat the pot, put in the oil, and wrap the chicken steak under 50% heat. Come out of the pot.

In addition to the above steps, there are some tips to make the chicken steak taste better: adding some acidic ingredients (such as lemon juice or vinegar) to the pickled chicken can help soften the meat and make it smoother. Before wrapping powder, soak the chicken in the egg for enough time to fully infiltrate the chicken, so that the fried chicken steak will be fuller.

You can also squeeze some salad dressing or ketchup properly. The chicken steak made in this way is really healthy and easy to eat. If you find it troublesome, you can buy semi-finished chicken steak in the supermarket and deep-fry it in a pan. Be sure to remember that after two pieces of oil, when you start frying, fish it out when you change color, then turn it on medium heat and fry it in the pan again. Only in this way can you ensure that the skin is crisp.

One step: direct slicing of chicken breast is definitely not big enough, so cut it to the bottom without cutting it off, and then slice it back in the opposite direction at the joint, cut off and spread out, so that it is a relatively large piece of meat. If you want a bigger one, you can do it for the second time without cutting it off, and in the same way, slice out another piece. Sliced chicken with minced garlic and black pepper add salt, starch and salt according to your own taste.

Then pour the bread crumbs on a plate, roll the chicken chops in the egg liquid first, make sure the chicken steaks are all wrapped in eggs, and then roll in the bread crumbs. Heat the oil pan and change it to medium heat immediately. Exactly how it is cooked, just put a chopstick into the pot and make a small bubble. Then put the chicken steak in the pan and fry it until golden on both sides.

How to make the chicken steak more tender and smooth?

1. Wrapping powder: wrap the pickled chicken breast with a thin layer of flour or cornstarch to form a crisp shell during the frying process, while locking the gravy to make the chicken steak more tender and smooth. Fried at low temperature: the powdered chicken breast is fried in oil preheated to medium and low temperature (about 170-180 degrees Celsius). Deep-frying at low temperature can not only avoid the external scorch of the chicken, but also better keep the meat tender and smooth.

2. Pickling: marinate the chicken steak with appropriate amount of salt, pepper, five-spice powder, light soy sauce, cooking wine and other seasonings to make it taste. You can add some starch or egg whites to help keep the chicken steak tender and smooth. The pickling time is generally more than 30 minutes, so that the chicken can fully absorb the seasoning. Hanging paste: evenly wrap a layer of paste on the surface of the chicken steak, which can be batter, corn paste, bread bran, etc.

3. Material selection: choose fresh chicken breast, because they are tender and suitable for making chicken chops. If you use frozen chicken breast, you need to thaw ahead of time and make sure the meat returns to room temperature. Treatment of chicken: gently beat the chicken breast with the back of the knife to make it evenly thick so that it can be evenly heated when fried and avoid external coke. You can also cut the chicken breast horizontally to form two thinner slices of meat for faster ripening.

4. Material selection: choose fresh chicken breast, because the chicken breast has uniform texture and low fat content, so it is suitable for making chicken chops. Fresh chicken tastes better and the meat is more tender. Handle the chicken: gently beat the chicken breast with the back of the knife to relax the meat and help to keep it tender and smooth when fried. Then use a fork to make some small holes in the chicken to help the marinade better penetrate into the meat.

How do you deep-fry the chicken steak?

Wash the skinless chicken breast, dry it, change the knife to the size and thickness you want, and beat it softly with the back of the knife. First, marinate the chicken steak with the right amount of salt, add red wine, add black pepper, slice half of the apple, and marinate with the chicken steak. Marinate for 20 minutes to half an hour, and the time is adjusted according to the thickness of the chicken steak. Take out the pickled chicken steak, evenly dip it in a thin layer of flour, and roll the chicken steak wrapped in flour in the egg.

Beating: gently tap the chicken steak with the back of the knife or meat hammer to make it softer, which is conducive to the effect of deep-frying. Hanging paste: the pickled chicken steak is wrapped in a thin layer of batter, which can be mixed with flour, cornstarch, eggs and the right amount of water. The batter should be moderate in consistency, neither too thick nor too thin.

Wrapping powder: the pickled chicken is successively coated with a layer of dry starch (such as corn starch or white powder) and a layer of egg liquid, then coated with dry starch. This makes the outer layer of the chicken chops form a crisp shell. Deep-fry: put the powdered chicken steak in an oil pan that has been preheated to 170-180 ℃, enough oil to cover the chicken steak. Do not flip the chicken steak immediately when frying, wait for a golden crisp and then turn it, so as not to wrap the powder off.

Hanging paste: evenly wrap a layer of paste on the surface of the chicken steak, which can be batter, corn paste, bread bran, etc. The function of paste is to form a crisp outer shell in the process of frying, while keeping the internal moisture from being lost. Fried: the oil temperature is controlled between 160-180 degrees Celsius. If the oil temperature is too low, the chicken steak will absorb oil and become greasy. If the oil temperature is too high, the outside coke will be raw.

Fried chicken steak with crispy outside and tender inside is a skill, and it is necessary to master the skills of chicken handling, pickling, powder wrapping and frying. The following are the detailed steps and main points: material selection: choose fresh chicken breast, because they are tender and suitable for making chicken chops. If you use frozen chicken breast, you need to thaw ahead of time and make sure the meat returns to room temperature.

Wrapping powder: pickled chicken chops need to be coated with flour or starch to form a crisp shell during frying. You can choose to wrap the chicken steak with dry starch, then dip it in egg liquid, and then wrap it with bread crumbs or batter mixed with seasoning, so that the fried chicken steak will be more crisp. Fried: the oil temperature of fried chicken steak is very critical, if the oil temperature is too low, the chicken steak will absorb oil and become greasy; if the oil temperature is too high, the chicken steak will be burnt.