Fried Chicken with Vinegar Sauce

Chicken breast has a problem that it was easy to dry out.
This time, I use the cooking tip that it become soft and juicy.
Start cooking!

Make the vinegar sauce.

Minced the onion.

The tomato cuts in half side, and removes the seed.

It cuts in 1cm corner and put in the bowl.

The onion, the caper, the white wine vinegar, the salt, the pepper, and the virgin olive oil are added.
It mixes, and let stand for over 5 minutes.

Remove the skin of the chicken breast.



Cut it into 1.5mm sticks.
This shape keep from drying out and cook quickly.

Coat it with the flour thoroughly, and shake off excess flour.
Dip it in the beaten egg, and then place on the top of the breadcrumbs, and press lightly with your hands.
Shake off excess breadcrumbs.

It deep-fries with the high temperature for a short time.
In doing so, the chicken become soft and juicy.

2.5 min later, it turns light brown completely, take out and drain on a tray.

Dish up on the plate with salad and vinegar sauce.
Let's eat!






The vinegar sauce makes fried chicken freshen.
I was surprised that the chicken was very soft and juicy.
I recommend trying the tip.

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