Breaded Chicken Fingers
4 servings
40 minutes
Breaded chicken sticks are a refined dish of Chinese cuisine that combines the tenderness of chicken fillet with a crispy golden crust. The history of the dish is rooted in traditional Asian culinary recipes that emphasize balancing textures and flavors. Thanks to a marinade made from soy sauce, vinegar, and spices, the meat gains a rich taste, while the breadcrumb coating adds an appetizing crunch. These sticks are perfect as an appetizer or complement to main dishes, especially when paired with spicy or sweet sauces. They are easy to eat by hand and retain juiciness inside, making each bite a unique pleasure. This is a simple yet elegant way to turn ordinary fillet into a culinary masterpiece.
1
Cut the fillet into long strips.
2
Marinade: soy sauce, vinegar, spices (I added a bit of rosemary, tarragon, pepper), 1 tbsp vegetable oil. Salt to taste, but soy sauce replaces it wonderfully. Marinate the meat for 3-4 hours.
- Soy sauce: 50 ml
- Apple cider vinegar: 1 teaspoon
- Spices: 3 g
- Vegetable oil: 200 ml
- Chicken fillet: 700 g
3
Prepare the ingredients for breading: you will need 3 containers. In the first, pour flour; in the second, mix eggs well with salt and pepper; and in the third, breadcrumbs with spices (I have salt, a mix of peppers, a bit of ground dried garlic, and a pinch of red pepper).
- Wheat flour: 3 tablespoons
- Chicken egg: 2 pieces
- Breadcrumbs: 200 g
- Spices: 3 g
4
Next: thoroughly coat the pieces of meat in flour, dip in egg, and finish with breadcrumbs. It is very important at this stage to coat the meat in such a way that the juices stop flowing out. This way, it will retain its juiciness.
- Chicken fillet: 700 g
- Wheat flour: 3 tablespoons
- Chicken egg: 2 pieces
- Breadcrumbs: 200 g
5
Fry the meat in hot oil until a golden crust forms. Each side cooked for 6 minutes.
- Vegetable oil: 200 ml
- Chicken fillet: 700 g
6
It's best to remove fat residues with paper towels.