Materials:

Chicken breast 1 piece, 2 eggs, 30g flour, onion 1 piece, ginger 1 piece, a small amount of black pepper, 2g salt, 2 tablespoons cooking wine, 500g peanut oil, cumin powder 1 spoon and white sesame 1 spoon.

Practice:

1 Wash the chicken breast first, remove the white fascia on the surface, pat it with the back of a knife for a while to loosen the meat, and then cut it into thick strips along the vertical lines.

2. Put it in a bowl, add shredded ginger with scallion, beat in an egg white, sprinkle with black pepper, salt and cooking wine, and grab it evenly by hand, so that the meat strips can fully absorb water, which is the key to making the meat strips fresh and tender.

3. The remaining egg yolk and the other egg are scattered in the bowl, and the flour is spread flat on the plate.

4. Put the meat strips into the egg liquid and roll for a circle, so that the surface is covered with egg liquid.

5. Roll the meat strips in the flour with chopsticks and shake off the excess flour. The flour here can also be replaced with bread crumbs.

6. Pour the oil into the pot and heat it to 60%. Put the strips of meat into the oil and fry until golden. Take out and drain the oil, then raise the oil temperature, pour the strips of meat and fry until the surface is crisp.

7. Remove all the meat strips, then use kitchen paper to absorb the oil on the surface, and then sprinkle with cumin powder and white sesame seeds.

Tip:

1, chicken breast meat can be easily absorbed into water by patting the meat with the back of a knife first, which is the key to the freshness of the meat strips; 2. When cutting meat strips, cut them vertically according to the grain; 3. After adding seasoning, rub the meat strips repeatedly by hand to make the water fully absorbed into the meat, so that the meat can be soft and tender; 4, the meat strips should be fried twice, the first time at low temperature, and the second time until the surface is crisp; 5, judging the oil temperature of 60%, you can insert a chopstick vertically into the oil pan, if there are a lot of bubbles around it.