I will provide inspiration You are are looking for a light and tender crispy chicken recipe that is interesting and also how to make it which results have aroma and taste that able give us taste and appetite

So that the taste quality of light and tender crispy chicken, which must be considered first preparing the type of ingredients, next selection of fresh ingredients|good up to how to make and serving it. No need be confused if want prepare light and tender crispy chicken the delicious as long as you know the technique then this dish is able be a treat that is very special.

Ingredients and seasonings required in make

1. Prepare 500 grams Chicken breast meat
2. Prepare For the coating:
3. Prepare 200 ml Water
4. Prepare 200 ml Flour
5. Take 200 ml Panko
6. Prepare 1 tbsp Baking soda
7. Prepare 1 Egg
8. Prepare For the sauce:
9. Prepare 4 tbsp Soy sauce
10. Use 4 tbsp Sugar
11. Prepare 4 tbsp Mirin
12. Prepare 2 tbsp Mayonnaise

In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste. Add the chicken parts and turn to coat completely. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat. Nutrition Facts Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!) In a large bowl, mix the flour, salt and pepper.

Step by step to make Light and Tender Crispy Chicken:

1. Add 1 cup (200 ml) of flour to 1 cup of water!
2. Add 1 cup of panko.
3. Add 1 tablespoon of bicarbonate of soda (baking soda)!
4. Add the egg, and mix well with a whisk. The coating is complete.
5. 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.
6. Put all the chicken pieces in the coating mixture and mix well. Your hands are better for this than chopsticks.
7. Fry the well coated chicken in 160 to 170°C oil.
8. The coating really doesn't stick well, so kind of force it on the chicken while it's in the oil.
9. 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!!
10. Take the chicken out of the oil when you think it still looks a bit pale, and drain.
11. 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.
12. 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.
13. Put the sauce ingredients in a frying pan and simmer briefly. 4 tablespoons each of soy sauce, sugar, mirin, and 2 tablespoons of mayonnaise.
14. 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.
15. The chicken pieces look very elegant if served like this, standing up.
16. They are also delicious served sandwiched in buns.
17. Done and ready to serve!

In another large bowl, beat the egg and water Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour. Combine buttermilk, an egg, salt, and a little bit of the seasoning mix together. Dip the chicken tenders in the buttermilk mixture making sure top coat them well. Combine the cornstarch, flour, remaining seasoning, more salt, and baking powder in a bowl.

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