Soft Fried Chicken
A classic traditional Northeastern Chinese dish, this soft-fried chicken is prepared by coating chicken breast in batter and frying it. It has a crispy exterior and tender interior, and is suitable for diners of all ages.
Ingredients
Chicken breast (cross-scored with a decorative pattern, then cut into small strips)
150 g
Flour (auxiliary ingredient, for batter coating)
15 g
Starch (auxiliary ingredient, for batter coating)
35 g
Egg white (for coating)
1
Refined salt (seasoning)
to taste
MSG (seasoning)
to taste
Soy sauce (seasoning)
to taste
Sesame oil (seasoning)
to taste
Chicken broth (seasoning)
to taste
Sichuan pepper salt (dipping)
to taste
Instructions
1
Marinating and Coating
Score the chicken breast with a crosshatch pattern, then cut it into small strips and place in a bowl. Add soy sauce, sesame oil, refined salt, MSG, egg white, and chicken broth, and mix well by hand. Then add the flour and starch and mix until the flour and starch evenly coat the chicken.
2
Deep-Frying
Heat clear oil in a wok. When the oil reaches medium heat (about 50% hot), place the chicken strips one by one into the oil and fry until they turn a light golden brown. Remove, drain off the oil, arrange on a plate, and serve.
