The chicken leg is made into chicken chops, wrapped in bread crumbs, and it is crispy and smooth after being fried. The following is a curry with a bowl of rice. This package is a good deal!
First, chicken legs, bones and peeling
Flatten the chicken leg with a knife back
Put in the crisper, add soy sauce, sugar, salt, a little raw powder and a little oil, grab and mix, marinate for 30 minutes or more (conditions can be marinated for a while)
The chicken legs are almost marinated, so you can prepare the curry: potatoes, carrots, and onions.
Put the oil in the pot, put the onion, fry until the onion is slightly transparent
Potatoes and carrots, stir fry
Boiled water, no potatoes and carrots~ It doesn't matter if you put it in the potato.
Cook until the potato is soft and rotten (this looks like a personal preference) into the curry block
While the curry is collecting juice, the chicken pieces are taken out.
First stick a layer of raw powder
Wrap another layer of egg
Finally, put it on a plate with bread crumbs and wrap the bread crumb evenly on the chicken nuggets.
Put oil in the small pot, put the chicken in the oil temperature, remove it when it is golden, and use the kitchen paper to remove excess oil.
The rice is served in a bowl, compacted, inverted on a plate, surrounded by curry, and sliced chicken chops
1. Chicken breast meat can be used, but the individual prefers chicken legs. 2. Using the back of the knife to beat the muscles will make the meat pieces flat and even, not shrinking and easy to cook when fried. 3. Pickling time is better than 30 minutes, more Into the taste 4. Potatoes will absorb water and precipitate starch, so that the curry juice becomes thicker, the water is not afraid of the rest, the final juice should be observed, the juice is collected to your favorite thickness