Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, light and tender crispy chicken. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Light and Tender Crispy Chicken is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Light and Tender Crispy Chicken is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook light and tender crispy chicken using 12 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Light and Tender Crispy Chicken:
- Prepare 500 grams Chicken breast meat
- Prepare For the coating:
- Get 200 ml Water
- Get 200 ml Flour
- Make ready 200 ml Panko
- Prepare 1 tbsp Baking soda
- Take 1 Egg
- Get For the sauce:
- Take 4 tbsp Soy sauce
- Prepare 4 tbsp Sugar
- Make ready 4 tbsp Mirin
- Make ready 2 tbsp Mayonnaise
Crispy chicken fingers with a moist and tender inside, and no messy splatters on your stove, can be yours with this life-changing recipe. All you need are a few common pantry ingredients, plus chicken, and an air fryer. See recipes for Cracker Breaded Chicken too. After reviewing several oven-fried, baked chicken recipes, I created this spicy, savory, slightly sweet, crispy baked chicken without any added salt.
Steps to make Light and Tender Crispy Chicken:
- Add 1 cup (200 ml) of flour to 1 cup of water!
- Add 1 cup of panko.
- Add 1 tablespoon of bicarbonate of soda (baking soda)!
- Add the egg, and mix well with a whisk. The coating is complete.
- Cut the chicken breast meat into thin strips, and season lightly with salt and pepper. As long as the pieces are easy to eat, you can cut them in any shape you like.
- Put all the chicken pieces in the coating mixture and mix well. Your hands are better for this than chopsticks.
- Fry the well coated chicken in 160 to 170°C oil.
- The coating really doesn't stick well, so kind of force it on the chicken while it's in the oil.
- The amount of coating or batter should be just about right. Don't dip the chicken pieces in it individually or you may run out of the batter or not have enough. Just put it all in and mix!!
- Take the chicken out of the oil when you think it still looks a bit pale, and drain.
- When the chicken has all been fried once, raise the oil temperature to 170 to 180 °C. Once the oil has heated up, fry the chicken again! This time fry it until it's golden brown.
- The pile on the left is twice-fried, and the pile on the right has just been fried once. This is the difference in color between the two stages.
- Put the sauce ingredients in a frying pan and simmer briefly. 4 tablespoons each of soy sauce, sugar, mirin, and 2 tablespoons of mayonnaise.
- Coat the crispy chicken in the sauce quickly! Since the chicken is twice-fried, it will stay crispy and delicious even when coated with the sauce.
- The chicken pieces look very elegant if served like this, standing up.
- They are also delicious served sandwiched in buns.
See recipes for Cracker Breaded Chicken too. After reviewing several oven-fried, baked chicken recipes, I created this spicy, savory, slightly sweet, crispy baked chicken without any added salt. Using a cooking rack inside the baking dish helps to keep the chicken crispy on all sides and prevent the chicken from getting soggy on the bottom. In a shallow pan, combine bread crumbs, salt, pepper, olive oil and paprika. Working in batches, add mustard coated chicken to the panko mixture and press to evenly coat all sides.
So that is going to wrap this up for this exceptional food light and tender crispy chicken recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
