Wash the chicken breast and scrape the fascia.

Cut the chicken breast into two pieces, gently mash each piece with the back of a knife (this will make it more delicious), and then cut it into strips the thickness of your little finger (too fat fingers will be thinner accordingly, hehe).

Put the cut chicken strips into all the braised pork and marinate for 20 minutes. It can be preserved in a fresh-keeping box and refrigerated (about 5 days). It can be done in a few minutes when eating, which is very convenient.

Pour all the dry starch into the marinated chicken strips and stir well by hand. Make sure that each strip is completely covered with dry starch (if there is no way to measure the weight of raw materials, you can put dry starch in a spoon several times and stir it while putting it, so that the chicken is covered with starch).

After standing for 5 minutes, start frying until

Pour the oil into the pot and heat it. Put your hand above the oil level, you can feel very hot. You can also throw a chicken strip to test the oil temperature. If you throw it in, there will be many bubbles. Never burn the oil until it smokes, so the surface of the raw material will be burned and the inside will still be raw.

Gently shake off the floating powder on the chicken strips wrapped with dry starch, put them in one by one, and fry them on medium heat until the surface is golden. Chicken is well cooked, so don't fry it for a long time, because it will be very dry and old.

Put the fried chicken fillet in the pot while it is hot, and sprinkle with pepper powder and salt. When sprinkling, you should knock on the pot with your hands, so that the chicken fillet can be turned up and down in the pot and the seasoning can be sprinkled evenly. Salted chicken fillet has a slight salty taste, so be sure to taste it before sprinkling salt. In addition, you can sprinkle some Chili powder or curry powder if you like spicy food.