The fried chicken is tender, rotten and not too old. The first is to choose fresh chicken legs. Frozen meat will be tougher and looser easily. The second is to marinate the chicken. The secret is to add egg whites. The third is to choose fresh chicken legs. It must be fried quickly and not for too long, otherwise it will fall apart easily.

The specific method is as follows:

Ingredients: 1 large potato, 300g chicken breast, 1 egg white, 15ml cooking wine, 2.5ml dark soy sauce, 5ml light soy sauce, 3.5% salt g, sugar 3.5g.

Steps:

1. Wash and dice the chicken breast and put it in a bowl.

2. Add 1 tablespoon of cooking wine, 1 tablespoon of starch, 1 teaspoon of light soy sauce, 1 egg white, 1g of salt, and 1g of sugar into the bowl. Mix well and marinate for 15 minutes.

3. Wash and peel the potatoes, cut into small dices (potato dices are smaller than chicken dices), soak in water to wash off the surface starch, and then drain under controlled water.

4. Heat oil in a pot, add diced potatoes, fry over high heat until golden brown, then turn over and stir-fry.

5. Turn to medium heat, push the potatoes to one side, add the marinated diced chicken and stir-fry until it changes color, then stir-fry the two together and continue to fry over medium heat for 2 minutes. The time cannot be too long, otherwise it will get old easily.

6. Add half a tsp of sugar, half a tsp of salt, and half a tsp of dark soy sauce. Stir well and put on a plate. Sprinkle with chopped green onion.

7. Fried potatoes and fried chicken are completed.