Original flavor chicken rice flower, chicken fillet
Marinade: 100g salt, 50g instant monosodium glutamate, 5g five spice powder, 50g white sugar, 5g garlic powder, 5g onion powder, 10g black pepper powder, 5g white pepper powder, 5g ginger powder, 25g fresh chicken powder, 5g sodium tripolyphosphate, 2.5g baking soda. Mix the above ingredients well.
Cumin flavor can be added with 5g of cumin powder
Usage: 500g chicken, 25g prepared powder, 25g water, marinate for 2-4 hours.
Crispy chicken fillet
Marinate:Water soluble clove powder 0.1kg95kg chicken breast, 5kg chicken skin, 55kg flour, 30kg corn starch3kg white sugarGarlic powder 0.1kg5kg starch, 90kg ice water0.5kg monosodium glutamate6.2kg of saltGinger powder 0.2kg.
Vine pepper flavored fried chicken
Marinade: 20g salt, 30g white sugar powder, 8g monosodium glutamate, 10g chili powder, 5g vine pepper powder, 1.5g sodium tripolyphosphate I+G 0.5g、 0.25g of ethyl maltol, 0.05g of chili red, 15g of spice powder (5g of garlic powder, 5g of fresh ginger powder, 2g of white pepper powder, 1g of chili powder, 1g of clove powder)
Vintage style fried chicken
Spice ratio: 0.5g Bai Zhi, 1g Rou Kou, 0.5g Xiang Ye, 1g cinnamon, 1g star anise, 0.5g Sichuan pepper, 1g cardamom, 1g Xiang Sha, 0.3g Cao Kou, 0.5g Codonopsis pilosula, 0.5g Dingxiang, 0.4g Licorice, 1g Liangjiang. The above spices are powdered together
Finished ingredients: 110g of refined salt, 60g of 80 mesh instant monosodium glutamate, 70g of white sugar, 25g of Xianweibao, 15g of powdered spices, 10g of tender meat powder (compound phosphate), 5g of roasted malt phenol I+ G 5-10g， Mix the above ingredients evenly.
Usage: Mix 1 pound of chicken, 25 grams of finished ingredients, 25 grams of water, and marinate for at least one hour.
Chicken Chop
Marinate: MSG 40, Ginger essential oil 10, Garlic essential oil 3, Chili essential oil 1, IMP10， White pepper 4, nutmeg essential oil 3, mustard essential oil 2, sucrose 10, compound phosphate 4.8, isoVC sodium 0.4.
Usage: Chicken chunks: Water=1:1, salt concentration of the marinade is controlled at 3-4%, and the marinade is added at a ratio of 0.2-0.5% of the water.
Milk powder formula: Whole milk powder 3, CMC1， Cyclodextrin 1, protein powder 7.5, egg yolk powder 10, starch 50, flour 24.5.
Milk slurry preparation: 1kg of slurry powder mixed with 7kg of water.
Korean fried chicken
Marinade: 500g chicken, 6g salt, 10g granulated sugar, 3g garlic powder, 3g onion powder, sweet chili powder 8g, white pepper powder 4.5g, black pepper powder 1.5g, turmeric powder 1 5g, chicken powder 4g, tender meat powder 4g, Korean rice wine 30g;
Powder coating: 300G flour, 150G cornstarch, 4.5g baking soda, 6g white pepper, 7.5g salt, 3g black pepper, mix well.
Hanging paste: 1 egg, 50G milk, 80G powder coating. Mix evenly.
