2. Beat the chicken breast with the back of the knife for a while, and break the meat fiber inside, which will be more tender. Then cut into strips the thickness of the little finger, add appropriate amount of salt, pepper powder, cooking wine, onion and shredded ginger and marinate for one hour. If it is summer, you can put it in the refrigerator.
3. Then take three plates, put a tablespoon of starch, two eggs (scattered) and a proper amount of bread crumbs in them. Then, wrap the marinated chicken fillet with a layer of starch, soak it in egg liquid, and finally wrap it with bread crumbs. Then put it on a plate for later use, and fry it all together after it is wrapped.
4. Next is fried chicken fillet. The oil temperature is 50% hot. That is, if you put in a chopstick, bubbles will pop up quickly next to it. Add chicken fillet. The whole fire is small, but not too big, so as not to blow outside, and the inside is not cooked yet. Slowly, the chicken fillet floats and turns golden yellow, so it can be fished out and drained. It doesn't need to be fried again, and it's crisp.