Hello everyone, I’m Xiao Gao Jie.
I will make fried chicken cutlet today.
Let’s see how to make this very crispy breading at home.
Prepare two pieces of chicken breast.
This top piece is chicken tenderloin, cut it off.
Then slice the rest chicken in half.
Three pieces of chicken are about the same thickness.
Season the chicken.
Regular soy sauce.
Five spice powder.
White pepper powder.
And ginger paste.
I am making the basic flavour, you can play with other spice combinations.
If you have time, marinate the chicken for a longer period of time.
I usually put it in the refrigerator overnight.
On the next day, the chicken is fully flavoured.
And it’s a bit dry on the surface.
Now prepare the batter.
Flour and milk, or water.
Add two eggs after stirring.
By adding the eggs towards the end, it can be very well mixed.
About this thinness.
Let’s prepare dry flour to stick to the outside of the chicken.
Add flour.
Add baking powder to introduce some bubbles, so the breading will be crispy.
A little baking soda or soda noodles introduce a little soda flavour.
At the same time deepen its colour.
Salt gives it a bit of flavour.
Mix it with your hands first.
Here is a little bit of water.
While stirring, add the water slowly in several times.
Then rub the flour between your hands like this,
which creates small dough flakes.
These thin flaky dough pieces will stick to the outside of the chicken.
After frying, they form its crispy crust.
If you fry many chicken at once, even if you don’t add water to the flour,
the flaky dough pieces will form by themselves, since the liquid drips from the chicken.
When we make it at home, we don’t fry a lot at one time.
Or you just start frying and there are no small dough flakes in the dry flour.
We can use this method to make some in advance.
Finally use a plate with a little dry flour.
With the batter and dry flour with small dough pieces,
preparations are done.
We can fry chicken now.
Take a piece of chicken.
When the chicken is fried, water will come out.
First coat with dry flour,
to prevent from chicken separating from the breading.
Put in the batter.
Don't touch the batter with your fingers.
Keep your fingers dry for the next step.
Take it out with chopsticks.
Let the excess batter drip.
A thin layer of batter is enough.
Put in the flour bowl.
My hands are dry.
First bury the chicken with dry flour.
Then press gently.
Shake off excess dry flour.
This will be the look of the breading after it is fried.
Pour oil in the pan.
Put in shallots when the oil is not hot,
to add flavour to the oil.
Fry until browned.
Continue to heat the oil to 180 degrees Celsius.
Add chicken.
The chicken is easy to cook, and the chicken cut is not very thick.
Fry for about four minutes.
When it is turning golden brown, take it out.
The oil can be used again after cooling and filtering.
The cutlet is very crispy on both sides.
The chicken is marinated overnight and is very flavourful.
Cut it open.
Still hot.
You can see the juice come out of the chicken.
You know this chicken is tender.
Thank you for watching.
I’m Xiao Gao.
See you in the next episode^^