Crispy Fried Chicken
By frying the chicken, removing it, cooking it in the residual heat, and then frying it again, you can keep the meat juicy while still achieving a crispy texture
How to make it
1
Remove the skin and tendons from the chicken breast and cut into pieces of about 25g each
2
Place in a bowl, add salt and soy sauce, and gently rub to season
3
Coat with flour, beaten egg, and fresh breadcrumbs in that order
4
Place in frying oil heated to 170°C, and after about 30 seconds, remove onto a wire rack and cook in the residual heat for about 2 minutes
5
Place back into the frying oil heated to 170°C, and once it has browned to the desired color, remove it onto a wire rack and drain the oil
6
Serve in bowls and top with sliced bean and red peppers, if desired
7
Finish with a sauce made from chopped onions, green, yellow, and red peppers, and ketchup
Ingredients for 3 people
-
- Chicken breast
- 2
-
- salt
- A little
-
- soy sauce
- 1/2 tsp
-
- Used as flour
- A little
-
- a beaten egg coat
- A little
-
- Used as a breadcrumb
- A little
-
- Fried oil
- Appropriate amount
-
- the bell pepper topping
- A little
-
- Red pepper for topping
- A little
-
[sauce]
- finely chopped onion
- 2 tbsp
-
- ketchup
- 1 tablespoon
-
- Uses green, yellow, and red paprika
- A little
[PR]
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