炸鸡排 Fried Chicken

Hello everyone I'm Xiao Gao Jie Today we're making fried chicken cutlets Let's see how to achieve that extra crispy crunchy texture right at home Prepare two chicken breast pieces This piece above is chicken tenderloin first cut this piece off Then slice the remaining chicken open down the middle The three pieces of chicken are about the same thickness To flavor the chicken Light soy sauce five-spice powder white pepper and fresh ginger paste I'm making the plain version—feel free to experiment with other flavor combinations yourself If you have time marinate the chicken as long as possible I usually let it sit in the fridge overnight The chicken was fully seasoned the next day and its surface had started to dry slightly Now preparing the batter for frying the chicken Flour and milk or water also works After mixing add two eggs Finally add the egg to the batter and it won't form lumps About this consistency Next prepare dry flour to coat the outside of the chicken Add the flour Mix in baking powder to create air pockets resulting in a crispier fried crust A pinch of baking soda or lye adds a subtle alkaline note while deepening the color A final touch of salt enhances the flavor Mix briefly by hand—this is just a little water Gradually add the water to the flour in small amounts while continuously stirring Then rub it in one direction with your hand What comes out is thin little dough sheets These thin sheets stick to the outside of the chicken After frying it develops a crispy outer shell If you fry many chicken cutlets at once even without adding water to the flour Liquid drips down from the chicken and small pasta pieces form on their own But when we make it at home we don't prepare large quantities at once Or maybe you've just started frying and the small pieces haven't formed yet in the flour We can use this method to make some in advance Finally place a small amount of flour on a plate Add the paste and dry flour with small bits Everything is ready we can fry the chicken cutlets now Take one piece of chicken Chicken releases moisture during frying so coat it in dry flour first to prevent the meat from separating from the crust Dip it into the batter Do not touch the batter with your hands keep your fingers dry Use chopsticks to lift it out Let the excess batter drip off Just a thin layer is enough don’t use too much Place it in the flour bowl My hands are dry so I'll first bury the chicken in dry powder Then press down gently Shake off the excess flour What shape the flour dough takes is exactly what it will be when fried Pour oil into the pan Add the green onions when the oil is not yet hot to infuse a bit of fragrance into the oil Fry until golden brown then remove the green onions Continue heating the oil to 180 degrees Celsius Add the chicken cutlets The chicken cooks quickly and the cutlets aren't very thick Fry for about 4 minutes until the outside is nicely colored then it's ready to serve After cooling the oil used for frying chicken can be strained and reused The chicken cutlet is wonderfully crispy on both sides The chicken is marinated overnight thoroughly absorbing the flavors Cut it open Still steaming The cut surface of the chicken is glistening with a thin layer of juice You can tell this chicken isn't dry—it's tender and juicy Thank you all for watching I'm Xiao Gao See you in the next episode ^^