Crispy Chicken Rice Flower

1. Prepare the ingredients, diced chicken breast, and marinate it.

2. Cut the chicken breast into small pieces and place it in a fresh-keeping box. Add salt, black pepper, and half a lemon. Squeeze out the juice and mix well with the chicken breast. Pour in 400ml of salt water and marinate for 1 hour.

3. After placing the seasonings, pour in 400ml of salt water. The salt water should cover the chicken breast as much as possible. Marinate for 1 hour.

After marinating for 4.1 hours, pour out the water, add an egg, and stir well with an appropriate amount of almond powder and soy sauce. At this time, you can also add a little fresh lemon juice to remove the flavor. Adding eggs is to preserve the moisture of the chicken breast. Since I cut it into small pieces, if the chicken breast is fried without eggs, it will be too dry and affect the taste.

5. If I'm lazy, I just pour the almond powder together and stir evenly, as shown in the picture.

6. Preheat the pan, pour in an appropriate amount of coconut oil and heat it to 140 degrees Celsius, then you can fry it.

7. Fry the chicken breast in the pot for 4-5 minutes, then remove and fry until golden brown. Remember to flip it back and forth when frying to make it more evenly spread.

8. Explode to the state shown in the picture, expected to take 4-5 minutes. At this point, the chicken rice flower can be cooked.

9. Finally, let me show you the complete picture. During holidays, I can't help but want to eat snacks. As an office worker, I stay at home and watch TV dramas. How can I miss snacks? Hate the rhythm of gaining a few pounds during holidays, thinking about small snacks that don't satisfy cravings and prevent weight gain? Homemade snacks are so delicious that they can't stop.