Home-style Crispy Fried Chicken Cutlets Method

An old-style Ru cuisine, but very classic, made with chicken wings cut into hammer shapes,coated in bread crumbs and fried to perfection, extremely delicious, though a bit troublesome. If you prefer easy cooking, instant noodles will suffice, don't you think?Main ingredients: 10 chicken wing roots Bread crumbs for coating

Egg one Seasonings: 3 grams of salt, 15 grams of yellow wine, 2 grams of black pepper powder, an appropriate amount of sesame oil,

Sliced green onions and sliced ginger First, cut the meat at the thinner end in a circle and then peel it off along the bone, try to flip the inner meat over. If it's hard to flip, make two small cuts.

After flipping, form a meat ball with the remaining skin attached to the bone. This is the chicken mallet.Slice the green onions and ginger, soak them in an appropriate amount of water for half an hour to get onion and ginger water. Marinate the prepared chicken mallets with salt, yellow wine, black pepper powder, and onion and ginger water for at least half an hour.Pour bread crumbs onto a plate, beat the egg in a small bowl. First dip the chicken mallet in the beaten egg, then coat it evenly with the bread crumbs.

Heat plenty of oil in a pan to about four or five-tenths hot,

fry the chicken mallets over medium heat for about seven to eight minutes.Once done, increase the heat slightly to make the surface crispier. Hammer

Slice the scallions and slice the ginger, soak them in an appropriate amount of water for half an hour to get scallion and ginger water.

Marinate the hammered chicken with salt, yellow wine, pepper powder, and scallion and ginger water at least for half an hour.

Pour the breadcrumbs onto a plate, beat the egg in a small bowl and set aside.

Dip the chicken wings in the egg liquid first, then coat them evenly with bread crumbs. Heat plenty of oil in a pot until it's about 5-6 (around 130-150°C),

Fry the hammered chicken over medium heat for about 8-9 minutes. Raise the oil temperature slightly at the end to make the surface crispier.