Information
Chicken breast 500g
Eggs 2
Soy sauce 2 spoons
Wine 1 spoon
Breadcrumbs moderate
Starch moderate
Salt moderate
Chicken essence moderate
Chili powder moderate
Chili powder moderate amount
Cumin powder moderate amount
Black pepper moderate amount
Five-spice powder moderate amount
Steps
1: Wash the chicken breast, and cut it into chopstick-thick strips with a diagonal knife.
2. Put the chicken breasts in a bowl and add the cooking wine, soy sauce, chopped green onion, shredded ginger, salt and pepper. Marinate for 20 minutes or more.
3, put the cornstarch, egg and breadcrumbs into a plate each, thin the egg and set aside.
4: Roll the chicken fillets in the cornstarch, shake off the excess starch, then in the egg mixture, and finally in the breadcrumbs.
5, pour half a pot of oil in the pan, and when the oil temperature is 50 percent hot, put the chicken fillets coated with breadcrumbs into the open medium-low heat, until the chicken fillets put a full pot of open medium-high heat.
6, when the chicken tenders floating up, the surface of the golden brown when you can get out of the pot.
7, wow, crispy and fragrant! Sprinkle a little cumin powder, that is the flavor!
Tips
1, cut the meat, do not cut too thick Oh, that is not good cooked. 2, diagonal knife cut meat, horizontal cut beef and sheep vertical cut pig, diagonal cut chicken. 3, the last pot must be out of the pot on high heat, or stewed oil will be very greasy oh.