Method 1

1. Prepare a bag of black pepper chicken nuggets (available in supermarkets), no need to defrost.

2. Pour about 500 grams of oil into the pot (actual consumption is about 100 grams).

3. Heat the oil until it is 80% hot, and put the chicken pieces into the pot one by one.

4. Fry over medium-low heat until both sides are golden brown.

5. Remove from the pot and plate.

Method 2

1. Remove the tendons from the chicken breast with a knife.

2. Chop the chicken breast firmly with the back of the knife.

3. Chop all the chicken breast into puree.

4. Put the chicken puree into a bowl, add an egg, starch, light soy sauce, and pepper. Stir the chicken puree in one direction. Spread the mixed chicken puree into a greased square. Flatten in container.

5. Put the chicken puree in the refrigerator overnight.

6. Take it out the next day and cut into small pieces.

7. Beat another egg into the egg liquid, dip a piece into the egg liquid, and then evenly coat it with bread crumbs.

8. Heat 80% of the oil, add the wrapped chicken pieces and fry until golden brown.

9. Remove and control the oil.

Special Tips

1. The finer the chicken, the better.

2. Don’t add too much light soy sauce, otherwise it will be too salty and unpalatable.

3. The container must be greased with oil before adding the chicken puree and pressing it flat.