# 百万积分第7季 # # 开学第一单 # # 夏日色彩打卡 # # 童年回忆零食 # UOB last week came across a palm-sized sell (buy in the wee before) took a box! Thinking about going home and frying and eating it (in China, I think Jiguang Xiangxiang Chicken's palm treasure is delicious 😋 It's really fast, and I didn't actually measure the outer coating, just roughly wrap it and fry it. The chicken cartilage is first marinated with salt, white pepper, and black pepper for more than two hours (I also added New Orleans powder and chili powder to taste) Cornstarch and sweet potato starch are mixed to cover the chicken cartilage; (I have a ratio of 7:3, adding sweet potato starch will keep the crispness of the shell for a longer time, and it will be more crispy, you can also omit it) It is almost finished. It's not too wet to the touch, but it's also not invisible to the meat like fried chicken nuggets. After the oil is hot, fry it in the pan; I almost took less than 3 minutes. After all the frying, remember to let the oil temperature in the pan rise and fry again. (Because there is no egg in the batter, the color will not be particularly golden. If you want color, fry it for a while.) After the pot is out of the pot, you can eat it empty, you can sprinkle salt and pepper powder, or you can mix it with various sauces you like! Enjoy✨✨