Chicken in starch

Category: Meat dishes
Chicken in starch

Ingredients

chicken fillet on demand
soy sauce coat fillet
potato starch roll the pieces
vegetable oil for frying

Cooking method

  • We love this recipe very much, it often helps out when you need it simply, quickly and tasty, very tasty.
  • only three ingredients, and at the exit a complete dish from the series "there would be a chicken ..."
  • everything is simple: we cut the fillet into long cubes across the fibers, put in a bowl, fill with soy sauce, put in the refrigerator. it is possible for the night, it is possible for a day, even two.
  • it remains only to roll in starch while the pan is heating up, and fry on all sides over moderate heat, after the first turning over - under the lid.
  • everything is simple, tasty and hot and cold.
  • yes, I do not advise you to be small.
  • for garnish - ideal spring salad (cucumber, green onion, dill, lettuce, egg, mayonnaise).

The dish is designed for

on demand

Time for preparing:

fast

Cooking program:

pan

Note

with gratitude for the recipe to Nadezhda with BP

redleafa
Crunchy starch? Great !!! : mail1: recorded !!
Zhannptica
Tatyana, I always deep-fat my wings in starch, although the marinade is a little more complicated)
I confirm - delicious !!!
eye
Olga, rather, to keep the juice inside, for crunchiness, probably, you need to spread it on the wire rack, the shell softens from the dishes.
thanks for stopping by!


Added Wednesday 07 Sep 2016 11:10 PM

Jeanne, we deep-fried wings according to August's recipe, but there is a ritual, and here the beauty is in the speed and convenience of cooking
Rada-dms
Straight south-east motives! Very good! Thank you, Tan, I will definitely do it!
Zhannptica
Tatyan, I'm not talking about wings, I'm talking about starch !!! That a healthy breading is obtained was confirmed, I also fry the liver of beef in starch. Also tastier than flour))
eye
Quote: Rada-dms
southeastern motives
And you know, Ol, she took it like this and painted it with oriental motives! and who, if not for you to understand)))
Thank you, I am pleased


Added Wednesday 07 Sep 2016 11:20 PM

Quote: Zhannptica
I fry the beef liver in starch. Also tastier than flour))
Yes? but I didn't know, I would have to try, thank you for the idea!
Zhannptica
DonnaRosa
Need to try. What soy sauce do you use?


Added Wednesday 07 Sep 2016 11:26 PM

Quote: Zhannptica

Tatyan, I'm not talking about wings, I'm talking about starch !!! That a healthy breading is obtained was confirmed, I also fry the liver of beef in starch. Also tastier than flour))
I doused everything in corn flour, but I also need to try it in starch. It seems the Chinese are all in it.
eye
Chicken in starch
DonnaRosa, basically this one, in the subway there are always plastic liter bottles.
DonnaRosa
eye,
eye
DonnaRosawill be delicious. quick tasty)))
DonnaRosa
Quote: ok

DonnaRosawill be delicious. quick tasty)))
Not dry fillets?
eye
due to the starchy breading that retains the juice - juicy. just do not overdry, do not spare the oil and turn it over, cooks quickly
SanechkaA
eye, a wonderful recipe from the series "simple, but so delicious!", I will cook one of these days, thanks!
TATbRHA
I also bookmarked it!
I remember a long time ago, when I was young, I came to a Chinese restaurant for the first time in my life. Well, of course, as usual, I want a large and whole piece of meat. It turns out that large and whole pieces of meat are not served in Chinese restaurants, but such chicken, fried in starch, is served. How delicious it was!
Thank you, eye, for the recipe, I will certainly do it.
Rusalca
I love it when it's simple, fast and tasty! Tanya, thanks for the recipe! I will definitely use it.
brendabaker
It's a good idea, the only thing, I would like to see everything in specific proportions, grams, spoons, milliliters ...otherwise, for a beginner it is difficult to do, hands down from such uncertainty with the ingredients. And I would love to see step-by-step photos of the process.
Rusalca
Quote: brendabaker
the only thing, I would like to see everything in specific proportions, grams, spoons, milliliters ... otherwise, for a beginner it is difficult to do, hands down from such uncertainty with ingredients.
And what proportions can there be? Pour soy sauce over the chicken and roll in starch. What's not clear here?
brendabaker
Sorry, I'm not a telepath, so I would like to know at least approximately how many grams of chicken fillet the author rolled in what amount of starch in order to achieve the desired breading thickness and how much oil you need to fry it (for me a lot of oil is 1 tbsp. L. , for my mom, half a glass,) And what does it mean, not to grind, this is a block how many cm? The cooking time depends on this.
Without these data, the AUTHOR'S recipe cannot be repeated.
Rusalca
Quote: brendabaker
Without this data, this recipe cannot be repeated.
I sympathize.
TATbRHA
Don't be afraid brendabaker, try it, everything will certainly work out!
gala10
Tatyana, thanks for the recipe! It is beautiful in its simplicity.
Rusalca
Quote: gala10
It is beautiful in its simplicity.
DonnaRosa
Quote: Rusalca

And what proportions can there be? Pour soy sauce over the chicken and roll in starch. What's not clear here?
+100


Added Thursday, 08 September 2016 12:38 PM

Quote: brendabaker

A good idea, the only thing, I would like to see everything in specific proportions,grams, spoons, milliliters ...
And milligrams, like in a pharmacy.
Kara
Girls, what do you think will work in the AF or the airfryer? Or is it not the same compote?
It looks so appetizing, and the doctor categorically forbade fried in oil
Quote: brendabaker

Sorry, I'm not a telepath, so I would like to know at least approximately how many grams of chicken fillet the author rolled in what amount of starch in order to achieve the desired breading thickness and how much oil you need to fry it (for me a lot of oil is 1 tbsp. L. , for my mom, half a glass,)

Pour a little soy sauce into a bowl, dump the chicken pieces into it (cut it the way you would be more comfortable using it later), stir with a spoon. If not all of the pieces are covered with sauce, add more. Then pour starch into another bowl, again a little, roll each piece in it (as much as necessary, it will stick itself). The starch is over, but the chicken remains? It doesn't matter, add the starch.

I hope this will help you to reproduce the AUTHOR'S recipe.
Rusalca
Quote: Kara
Girls, what do you think will work in the AF or the airfryer? Or is it not the same compote?
It will differ, of course. But I must try, I think it will still be delicious!
Moreover, what is there to try? It is easy and quick to prepare!
Albina
Quote: brendabaker

It's a good idea, the only thing is, I would like to see everything in specific proportions, grams, spoons, milliliters ... otherwise, for a beginner it is difficult, hands down from such uncertainty with ingredients. And I would love to see step-by-step photos of the process.
The forum has a wonderful recipe "everything in grams"
Chicken in starchChicken wings for beer
(August)
Twig
Albina, in that recipe, pour the sauce on the eye.
I'm afraid a rookie performer might have something wrong with the sauce.
eye
Quote: brendabaker

Sorry, I'm not a telepathic, so I would like to know at least approximately how many grams of chicken fillet the author rolled in what amount of starch in order to achieve the desired breading thickness and how much oil you need to fry it (for me, a lot of oil is 1 tbsp. L. , for my mom, half a glass,) And what does it mean, not to grind, this is a block how many cm? The cooking time depends on this.
Without these data, the AUTHOR'S recipe cannot be repeated.
Oksana, thank you, returned to your youth)))
now - in order:
1.the fillet is removed from the packaging and washed
2.how much block by how many cm? 2 fingers wide, fillet length and thickness, cut each of the two large chicken fillets into, if possible, equal strips, the small fillets can be used whole. pictured is a large frying pan.
3.After handling raw meat, wash your hands with soap
4. how many grams of chicken fillet? - depends on the number of eaters and their appetite, if with a mother for two -400-500 g, I think that's enough, maybe it will remain for later, and if for a MCh (a young person), then he alone is the same, or maybe it will not be enough, if with beer, then for sure)
5.how much starch? first (for 400-500 g), pour 2-3 tablespoons of starch into a clean dry skewer, I do it with a spoon, so be careful. if there is no starch left on the plate during cooking, add. more than necessary - it will not stick to a wet piece, so you will not affect the thickness of the breading here. the main thing is that everything sticks with high quality, without bald patches.
6. how much oil should you fry it in? half a glass is a lot, 1 tbsp. l - little. cover the bottom of the preheated pan with oil with a layer of 0.5 cm, add as needed, the pan should not be dry

SanechkaA, TATbRHA, Rusalca, gala10, DonnaRosa, thank you girls for the explanations and for your attention!
we have been cooking according to this recipe for a long time, and then it just turned up something to take a picture and put it out.
Kara, I don't have these devices, I can't tell you.

Albina, we adore this recipe, but it is not entirely accurate, there is soy sauce too - by eye

(left or right is not indicated))))

Twig
I didn’t know that you can use starch as a breading. Today my chicken breasts were planned, in the form of chops, in a simple way, I dip in an egg and in crackers.
I diluted the crackers in half with starch, it turned out great!
eye
Twig, starch for juiciness, crackers for crunching, did everything right! and saved crackers)
Rada-dms
Quote: TATbRHA

I also bookmarked it!
I remember a long time ago, when I was young, I came to a Chinese restaurant for the first time in my life. Well, of course, as usual, I want a large and whole piece of meat. It turns out that large and whole pieces of meat are not served in Chinese restaurants, but such chicken, fried in starch, is served. How delicious it was!
Thank you, eye, for the recipe, I will certainly do it.
Only the Chinese still add egg white to the starch. I love that too!
DonnaRosa
Quote: Rada-dms

Only the Chinese still add egg white to the starch. I love that too!
More details, plz. ?
After eating, in Chinese restaurants, nothing ever hurts. They know how to spare the stomach.
eye
Ol, thanks for the idea!
I think the armor will be stronger with protein, we must remember!


Added Thursday, 08 Sep 2016 10:26 PM

DonnaRosa, I think that protein is used for better adhesion to starch, after all, it was used instead of glue.
first into protein, then into starch, I would do that.
Ol, right?
Rada-dms
eye, just noticed !! And it envelops the meat even more.
DonnaRosa,

everything in thin cubes (meat, chicken fillet), marinate in soy sauce with ginger and hot pepper for 20-30 minutes, then drive the protein directly into the meat, mix well, then everything is in starch. Fry in a wok in stages. First, the shallots, thrown back, bell pepper, thrown back, you can stalk celery, thrown away, at the end the meat for a couple of minutes, add vegetables to it, mix, add soy sauce, you can dilute white wine and stew it for two minutes! You can add honey and wine vinegar (lemon juice) to the marinade - more authentic.
Tanya, I'm sorry, wrote here ...

eye
Quote: Rada-dms
Tanya, I'm sorry, wrote here ...
Ol, what are you doing! such a valuable experience! lay out the recipe, get lost here
our husband makes such a wok, but without protein. I'll give you an idea, thank you!
Rada-dms
eye, Tan, well, maybe I'll post it if there is no such thing!
eye
pro-sim !!! pro-sim !!!
Rada-dms
eye, Tan, don't embarrass me! I'll look for old records so that everything is real, in Chinese!
eye
Quote: Rada-dms
so that everything is real, in Chinese!
Ol, do not bend the stick, put it out in Russian)))
Rada-dms
Quote: ok

Ol, do not bend the stick, put it out in Russian)))
You just throw me ideas today !!
DonnaRosa
Quote: ok

DonnaRosawill be delicious. quick tasty)))
It was exactly so. : rose: Delicious meat turned out. : nyam: For gourmets, that's it.
kortni
eye, Tatyana, thanks for reminding me!
I have been using this recipe since the mid 80's. To him more "shaken" potatoes - super!
It was the most desired dish for the guests!

Girls, try to roll the fish in starch instead of flour before frying.
Delicious too!
flame
I have been making a similar dish for a long time. But I mix starch with soy sauce and marinate chicken pieces in a mixture of sauce and starch. I add the Chinese 5 spice mix. I cut the chicken together with the bones into pieces for one bite. I warm up the oil very much, put the chicken in it and after a couple of minutes add pieces of bell pepper. I cook this way because I lived in China as a child. My favorite food was chicken and pepper. Small pieces of chicken were covered with a thin brown film, plus an incredibly delicious bell pepper sauce.
DonnaRosa
flameDo you need water? Where does the sauce come from in the finished dish?
What spices are included in these five?
flame
DonnaRosaThis mixture is called wuxianmian, I buy it ready-made, it consists of Japanese haujie pepper, badian, cloves, cinnamon and fennel. The aroma is not strong, but it gives a specific Chinese flavor to the dishes. The sauce is made from a mixture of leftover marinade and chunks of pepper. Pepper gives the dish not so much flavor as it is precisely the Chinese aroma. I can't get such a uniform thin film like the Chinese cooks, but it's still very tasty.
DonnaRosa
flame,
Kara
Defaults, and you can also mix soy sauce with honey, it turns out finally
anavi
Girls, won't it work in Princess? Nobody tried it? Will there still be a minimum of oil there?

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