Ingredients: chicken breast, flour, eggs, bread crumbs, ginger, onion, garlic, salt, pepper, sugar, spiced powder, oyster sauce, cooking oil and tomato sauce.

Specific practices:

1. Wash the chicken breast and slice it with a blade.

2. Beat the cut chicken breast with a meat hammer until the volume increases by about 1.5-2 times. (hit with the back of a knife without a meat hammer)

3. Add a little water to ginger, onion and garlic and put them into a blender to make juice.

4. Pour the beaten juice into a large bowl, add salt, pepper, sugar, spiced powder and oyster sauce to taste and mix well (according to personal taste).

5. Put the processed meat into the mixed juice, grab it evenly by hand, gently knead it and marinate it 1 hour.

6. Take a large flat plate, pour in flour, and evenly coat the marinated chicken with flour.

7. Wrap it in beaten egg liquid.

8. Wrap the egg mixture and stick a layer of bread crumbs.

9. Pour the right amount of oil into the pot to drown the chicken chops. When the oil is 60% hot, let the chicken out.

10. Fry on medium and small fire until golden on both sides.

1 1. Take it out and put it on oil-absorbing paper to absorb excess grease on the surface.

12. Cut into strips and pour tomato sauce while it is hot.

Second, salted chicken chops.

Ingredients: chicken breast 300g, tempura powder100g, water160ml.

Marinade: 30g of white sugar, 20g of soy sauce, 20g of sesame oil, 40g of rice wine, 45g of minced garlic, spiced powder 10g, egg 1 piece, 225ml of clear water and a proper amount of salt.

Specific practices:

1, wash the chicken breast.

2. Pat the chicken breast a few times with a small hammer or the back of a knife and pat it flat.

3. Mix the marinade evenly.

4. Add chicken breast and marinate evenly until there is no water, then marinate for 2 hours.

5. Mix tempura powder and water evenly.

6. Wrap a layer of tempura batter evenly on the surface of the marinated chicken chops.

7, put the right amount of salad oil in the pot, heat the oil, add the chicken chops, and fry on both sides of the fire.