Ingredients: 2500g chicken breast.

Composition:

50 grams of Orlean spices, 20 grams of thirteen spices, 30 grams of oyster sauce, 20 grams of pepper, 20 grams of ginger juice, 50 grams of cooking wine, 50 grams of corn starch, 50 grams of cooking oil, two eggs and a proper amount of bread crumbs.

Production steps:

1. Soak the bought chicken breast in clear water, change the water several times, take it out until no blood comes out, and drain it for later use.

2. Slice the chicken breast with a sharp knife and cut it into even strips (almost as thick as chopsticks).

3. Slice the chicken breast into a pot, add 50 grams of Orleans marinade, 20 grams of thirteen spices, 30 grams of oyster sauce, 20 grams of pepper, 20 grams of ginger juice, 50 grams of cooking wine, 50 grams of corn starch, 50 grams of cooking oil and two eggs, stir well, and marinate to taste.

Note: Generally, curing takes two hours in summer, three hours in spring and autumn and four hours in winter.

4. Add a proper amount of vegetable oil to the pot, and the oil temperature is 170- 180. If there is no thermometer, it will usually burn until there is a slight smoke.

5. Take out the marinated chicken breast strips, put them into the bread crumbs, and evenly wrap them with a layer of bread crumbs.

6. Put the breadcrumb-wrapped meat strips into hot oil, fry until golden brown (about 30 seconds), and take them out to get the finished chicken fillet.

7. According to your own preferences, sprinkle with seasoning and you can eat.