Chishang bento chicken cutlet rice

Overview

How to cook Chishang bento chicken cutlet rice at home

Tags

• staple food
• home cooking
• chicken steak
• edible oil
• egg
• starch
• taiwanese marinade
• water

Ingredients

Steps

1. 1 First remove the oil from the chicken breast;

   

2. 2 Then slice the chicken breasts evenly;

   

3. 3 Cut several small slits into the meat steaks to prevent them from rolling up during frying;

   

4. 4 Use a meat mallet to loosen the meat slices until they are thin; the purpose of loosening is: the loosened chicken steak will be more flavorful and taste better when marinated;

   

5. 5 Then start preparing the marinade. One kilogram of meat should be mixed with about 150g of Taiwanese marinade. If you have a heavy taste, you can add more; here is a tip: you can add an appropriate amount of braised pork powder to the marinade, and the taste will be better;

   

6. 6 Then add an appropriate amount of water, not too much, as long as the stirred marinade fully contacts the chicken chops; continue to stir the water and marinade evenly, and immerse each chicken chop in the marinade for full contact;

   

7. 7 Then pour the marinade into the container containing the chicken steak and marinate it; marinate the chicken steak for 12 hours before frying;

   

8. 8 Then start to prepare the starch, pour in an appropriate amount of dry starch, add the eggs and mix with the dry starch as evenly as possible; then pour in an appropriate amount of water and stir, it is better to make it thinner;

   

9. 9 Then before starting to fry the chicken cutlets, preheat the oil in the fryer to 180°C; soak the marinated chicken cutlets in starch, fully contact with the starch, and then put it into the hot oil to fry;

   

10. 10 Fry for about 8 to 12 minutes, filter the oil and remove; Tips: Sprinkle some spicy food on the fried chicken steak, the aroma and taste will be better;