Cut into 6-7 mm thick strips.

Mix the seasoning with water in proportion.

Put the cut meat strips into curing 12 hours.

Stir the marinated chicken fillet with corn starch and scatter it.

Use a leaky basket to remove the excess starch sieve and put it on a tray for later use.

Weigh, fry in an oil pan until golden brown, and take out the oil control.

Pour into a special container, sprinkle with seasoning, and bag.

A packet of chicken fillet with crisp outside and tender inside is finished