Ingredients:
Chicken collarbone 1000 grams.
Marinade:
Orleans marinade 60 g.
10 grams of sugar.
Fine paprika 10 grams.
4 grams of chicken broth mix.
Garlic powder 4 grams.
Thirteen spices 3 grams.
Ground white pepper 2 grams.
Baking soda 2 grams.
Ingredients:
40 grams of water.
Cornstarch 40 grams.
20g fried chicken breading.
Sprinkles:
Cumin powder 50 grams.
Cooked peanut flour 20 grams.
Cooked white sesame seeds 10 grams.
8 grams of sugar.
Table salt 5 grams.
MSG 5 grams.
Directions:
Defrost the chicken collarbone in clean water and cut it from the middle with scissors after thawing. After cutting, remove the excess grease, soak the bleeding water in clean water again, clean it, remove the water to control the dryness, and set aside.
Put the chicken collarbone with dry moisture into a basin, add Orleans marinade, sugar, fine chili powder, chicken powder, garlic powder, thirteen spices, white pepper, baking soda, and then add water to grasp and mix well. Finally, add cornstarch and fried chicken flour, mix well again, and then put in the refrigerator to marinate for more than 4 hours.
Pour an appropriate amount of oil into the pot, burn to 50% oil temperature, put in the chicken collarbone and fry it slowly over low heat, fry until golden brown and ripe thoroughly, and remove the oil.
Put the fried chicken collarbone into a basin, add cumin powder, cooked peanut flour, cooked white sesame seeds, sugar, salt, monosodium glutamate, and stir well.
Tips:
Chicken collarbones must be marinated well so that they can absorb the flavor.
When frying chicken collarbones, the oil temperature should not be too high, otherwise it will be easy to fry paste.
The fried chicken collarbone should be drained in time, otherwise it will be easy to soften.