Chicken breast is too thick, not easy to taste, and not easy to fry, which affects the taste. Cut each piece of breast meat into three thinner pieces from the middle. Use the back of a knife to lightly pat them loosely, but do not cut them. In fact, the key to making chicken chops is to control the heat during the frying process. When making chicken chops, first wash the chicken and cut it into slices, then use the back of a knife to beat the chicken for half a minute, and then put it on the stove. Stir in the mixture of salt and egg liquid. First, choose large chicken breasts. Use a knife to cut the chicken breasts in the middle without cutting them. Pat it loose with the back of a knife and try to make it as flat as possible. Second, cut a few pieces of celery, a few carrot slices, a few green onions, a little white pepper, a little salt, rub them on both sides of the patted chicken breasts, put them in a container and marinate for half an hour.
Pour an appropriate amount of oil into the pot. When the oil is 50% hot, add the chicken. Don't turn it over in a hurry. Fry until it is set and slightly golden, then turn it over. Fry until both sides are cooked. Just let it turn golden brown. When frying, keep the fire low and not high. After the marinating time is up, take out the marinated chicken chops, dip them in water with a clean cloth, and then pat a layer of tempura powder on it. After patting, we put the chicken chops into the prepared sauce and evenly After applying, dip a layer of tempura powder on the surface, cut into thin slices, and tap the whole chicken breast with the back of a knife. The chicken breast will be obviously enlarged. Put the ingredients you just prepared into a bowl, add the chicken, and mix thoroughly.
After all the prepared chicken breasts are fried for the first time. Change the low heat to medium heat and heat the oil to level 6. Add the chicken cutlets and fry for the second time. Fry the second time in the oil pan for 2 minutes. Remove the chicken breasts and serve on a plate. At this time, the chicken breast has become a veritable fried chicken steak. Finally, cut the chicken breast into thin slices of equal thickness, and tap it slightly with the back of a knife to make the chicken steak more tender. 3 Then add an appropriate amount of marinated chicken ingredients and marinate for two to three hours to allow the chicken pieces to fully absorb the flavor.
Finally, cut the chicken steaks with scissors or a knife, sprinkle with cumin powder and chili powder, or tomato sauce and it is ready to eat. The answers to this question shared above are all personal opinions and suggestions. I hope the answer to this question I shared can help everyone.