Pearl Crispy Skin Chicken

Name: Pearl Crispy Skin Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g chicken breast (cut into equilateral triangles with 4cm sides and 0.5cm thickness); 30 g bread flour; 30 g toast (cut into 0.5cm small cube particles); 1 egg (mixed with dry fine bean starch to make whole-egg batter); a pinch fine salt; 1 g white pepper powder; 5 g cooking wine; 10 g minced garlic; 5 g soy sauce; 50 g dry fine bean starch; 1000 g refined oil (about 70g used)

Coat the marinated triangular chicken pieces in whole-egg batter and breadcrumb crumbs, then deep-fry until golden and crispy.

30 min

Easy

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Ingredients

chicken breast (cut into equilateral triangles with 4cm sides and 0.5cm thickness) 200 g

bread flour 30 g

toast (cut into 0.5cm small cube particles) 30 g

egg (mixed with dry fine bean starch to make whole-egg batter) 1

fine salt a pinch

white pepper powder 1 g

cooking wine 5 g

minced garlic 10 g

soy sauce 5 g

dry fine bean starch 50 g

refined oil (about 70g used) 1000 g

Instructions

Prep and Marinate

Cut the toast into 0.5cm small cube particles. Mix the egg with the dry fine bean starch to make a whole-egg batter. Cut the chicken breast into equilateral triangles with 4cm sides and 0.5cm thickness. Combine the chicken with the fine salt, soy sauce, cooking wine, white pepper powder, and minced garlic, mixing well, and marinate for 10 minutes.

Coat with Flour

Coat each chicken slice with a layer of whole-egg batter, then press toast particles onto the surface, and finally dust with bread flour until fully wrapped.

Deep-Fry

Set a wok over medium heat and heat the oil to about 50% hot. Add the chicken slices and fry until the surface is golden brown and crisp, then remove, drain, and plate to serve.