China Suppliers Factory Bold Sichuan Spicy Chicken Inner Fillet - Tender, Marinated, Quick-Frozen Snack
Product Specifications
| 📋 Product name: | Sichuan Taste Chicken Inner Fillet | 📦 Loading Qty | 27mt Per 40FT |
| 📜 Certification | Halal, FDA, BRC, HACCP, ISO, Gap, Kosher | 🚛 Transportaion | Freezer Container |
| ⚙️ Processing | Frozen | 🎁 Transport Package | Carton |
| 🗓️ Supplying Period | All The Year Throughout | 💳 Payment | T/T Delivery |
| 📏 Specification | 1kg*10 | 🔍 Inspection | BV or SGS quality and quantity inspection |
| 📍 Origin | Shandong | 🌡️ Storage Temp | -18°C, 100% fresh |
| ⏳ Shelf life | 18 - 24 months | 🏷️ Private Label | Acceptable |
| 🏭 Capacity | 10000 Metric Ton Per Year |
Products Description
Tapered Tenderloin Shape
Each piece is a whole chicken inner fillet, tapering from thick to thin along its length. The thick end measures approximately 1.8cm, tapering down to 0.5cm at the tail. This natural shape creates varied textures after cooking – the thick end remains juicy, the thin end turns crisp. Unlike rectangular patties or nuggets, no two pieces are identical in silhouette.
Unbroken Muscle Fibers
The fillet is never ground, chopped, or mechanically tenderized. Whole muscle fibers run continuously from one end to the other. When bitten, the meat pulls apart in long strands rather than crumbling into short chunks. This fibrous texture distinguishes the product from emulsified or formed chicken items. The surface shows natural grain lines visible to the naked eye.
Surface Area to Volume Ratio
Compared to cubed chicken, the flat, wide shape of the inner fillet exposes more surface area per gram of meat – approximately 32% more than a cubic piece of equal weight. This allows faster freezing (core temperature drops from 4°C to -18°C in 22 minutes) and faster reheating. The high surface area also means more contact between meat and cooking oil during frying.
Minimal Coating - Mostly Meat
The fillet carries only a transparent starch dusting at 4-6% of total weight. No breadcrumbs, no batter layers, no double-dredging. After frying, the coating is barely visible as occasional white flecks against the browned meat. The majority of the exterior surface is direct meat contact with oil. There is no puffy crust or shell to bite through before reaching the chicken.
Frozen State Handling
Fillets are individually quick-frozen on flat mesh belts, not stacked. This results in a slight mesh imprint pattern on one side of each piece. The pieces remain separate in the bag without sticking. No thawing is required before frying. When dropped into 170°C oil straight from the freezer, the fillets do not clump together. The mesh pattern disappears during cooking.
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