How to make fried chicken with soy sauce, pay attention to the process

Chicken is our main ingredient, and I believe everyone is familiar with its cooking methods. Whether it is steamed, boiled, fried or braising, each has its own flavor. The use of sauce can also effectively enhance the flavor of chicken. Let us learn how to use sauce to make a delicious diced chicken.

Stir-fried diced chicken with soybean sauce is a traditional snack. Beijing sauce is a specialty product of Beijing. Many dishes named with "stir-fried sauce" have been derived from it, and stir-fried diced chicken with soybean sauce is the most typical one. In the early years, the dish of stir-fried diced pork with soybean sauce was very popular in restaurants. It was made with pork as the main ingredient, but the texture of pork was older and drier than that of chicken. Therefore, some restaurants, inspired by Kung Pao Chicken, began to use chicken as the main ingredient, which gave rise to this classic Beijing dish.

Features of the dish: rosy color, strong sauce flavor, salty with sweetness, and tender and smooth taste.

Production materials: Main ingredient: 150 grams of chicken breast; auxiliary ingredients: 13 grams of egg white, 4 grams of starch (broad bean); seasoning: 3 grams of ginger juice, 8 grams of rice wine, 25 grams of yellow sauce, 30 grams of lard (refined), 20 grams of white sugar, and 15 grams of sesame oil.

Production process:

1. Soak the chicken breast in cold water for 1 hour, remove the fat skin and white tendons, and cut into 0.8 cm square dices;

2. Add egg white, wet starch and 5 ml of water to the diced chicken and mix well;

3. Pour the cooked lard into a wok, heat it over low heat until it is 40% hot, add the diced chicken, quickly stir with chopsticks until it is 60% cooked, pour it into a colander to drain the oil;

4. Pour 15g of cooked lard and sesame oil into a wok, heat over high heat, then add yellow bean paste and fry until the water in the paste is dry;

5. Add sugar, wait until the sugar dissolves, then add rice wine and ginger juice, stir-fry until it becomes a paste, then pour in the diced chicken and continue stir-frying for about 5 seconds.

Process Tips:

1. This dish requires special attention to the heat. If the heat is too high, the sauce will become burnt and bitter, while if the heat is too low, the sauce will not stick to the meat. The characteristic of this famous dish is that there is only oil but no sauce in the plate after eating.

2. Because the chicken cubes will be fried, you need to prepare 500 grams of cooked lard;

3. When frying the sauce, it will make a sizzling sound as soon as it is put into the pan. When the sound becomes extremely faint, the moisture is basically fried dry;

4. The amount of sauce should generally be 1/5 of the main ingredients, and the amount of oil used for frying the sauce should be about 1/2 of the sauce. If there is more oil and less sauce, it will not be easy to cover the main ingredients. If there is less oil and more sauce, it will easily stick to the pan.

5. Don’t add sugar too early. Generally, add sugar when the sauce is fragrant. This will increase the fragrance and gloss of the dish.

6. Because of the fat-scalding process, you need to prepare 500 grams of cooked lard.