Chicken carbonate: a step-by-step recipe, cooking features and ingredients

No festive table is complete without meat delicacies. Boiled pork, pastrami and pork chop can bring guests a true gastronomic pleasure. If desired, all presented snacks can be prepared at home in your own kitchen. By the way, the name of the last delicacy sometimes sounds like carbonate. Traditionally, it is prepared from pork loin without fat on it or with a maximum layer of 5 mm. The rest of the article will explain how to make chicken carbonate. The dish has its own characteristics, from the consideration of which we begin a step-by-step description of the recipe.

The secrets of cooking chicken carbonate

Traditionally, this appetizer is customary to cook from the non-fat part of the pork carcass. Subject to the technology, the meat is tender, juicy, with a spicy flavor of spices. Sometimes pork chop is stuffed with prunes or dried apples. The result is a dish with an interesting fruity note.

But chicken carbonate at home comes out no worse. When preparing it, it is recommended to adhere to such rules:

1. Traditional pork chop is pre-marinated before heat treatment, which makes it soft. Chicken is tender meat. Sending it to the marinade before cooking is not necessary. Unless you want to give the bird an interesting taste and aroma.
2. By slicing the fillet into pieces, you do not need to make them small. Otherwise, the snack will turn dry.
3. Carbonade can be prepared not only in the pan, but also in the oven, as well as in the slow cooker. After frying, pieces of chicken should be laid out on a paper towel to get rid of excess fat.

Ingredients for the dish

Another cooking tip is to use poultry fillet for chicken carbonate because the store has too much water. As a result, the dish is not so tasty.

To prepare chicken snacks, you will need the following ingredients:

• boneless chicken breast - 350 g;
• lemon juice - 2 tbsp. l .;
• starch - ½ tsp
• baking soda - ½ tsp;
• wheat flour - 2 tbsp. l .;
• salt - ¾ tsp;
• ground black pepper - ¼ tsp;
• refined oil.

From the dishes, you should prepare a knife, a cutting board, a couple of bowls and a pan with a thick bottom in advance.

Step by step recipe

The process of creating a dish includes several stages:

1. Preparing an appetizer for this recipe from chicken. It must first be washed, and then remove the remaining water with a paper towel.
2. Dice the fillet into cubes about 4 x 4 cm.
3. Sliced ​​poultry and pepper.
4. Combine potato starch with baking soda. Sprinkle the fillet with the mixture and mix.
5. Squeeze the juice from one lemon into a separate bowl. Strain it through a sieve to get rid of the seeds.
6. Pour lemon juice into a bowl with chicken. Foam immediately forms on the surface. This means that lemon juice has reacted with soda.
7. Stir the chicken and leave in a bowl for another 15 minutes.
8. Roll the fillet marinated in lemon juice in flour.
9. Put slices in a pan with warmed sunflower oil. Fry the fillet on all sides over medium heat until crisp.

Thus prepared appetizer has the taste of the original pork carbonate. This is a very tasty and tender dish.

Chicken carbonate in a slow cooker

Some housewives believe that in the pan, the appetizer turns out to be excessively greasy due to the large amount of vegetable oil. In this case, you can offer to cook chicken carbonate according to the recipe in a slow cooker. In this case, the following sequence of actions should be observed:

1. Fillet (600 g) cut into small pieces. Put them on a towel to absorb excess moisture.
2. Add a teaspoon of starch, salt and a little soda (½ tsp) to a bowl of fillet. Redeem the ingredients with lemon juice (1 tsp) and mix.
3. After a quarter of an hour, roll the fillet breaded in flour.
4. Select the program "Frying". If the functions of the multicooker allow you to set the temperature, select a value of 160 ° C.
5. Fry the chicken in a small amount of heated oil for 3-5 minutes on each side.

Carbonate in the oven with paprika and soy sauce

Juicy and aromatic chicken carbonate can also be prepared according to the recipe below:

1. First chop the chicken breast (1 pc.) In half along and then across into several parts.
2. Fold the pieces of the bird in a glass or enamel dish and pour in soy sauce (50 ml).
3. Add paprika (1 tsp), red pepper (0.5 tsp) and salt to taste to the fillet. Mix well, tighten the bowl with plastic wrap and leave it as such for several hours or overnight.
4. Preheat the oven to 200 ° C.
5. Put chicken fillet on a foil sheet, then tightly wrap it.
6. Bake the dish for 20 minutes at high temperature. The meat should be juicy and soft inside, and to form a crust on the outside you need to brown it without foil for another 5 minutes.

Serve the carbonate with ketchup or any other sauce to taste. This is a very tasty and mouth-watering appetizer or an independent dish to the side dish.