Main ingredients

Chicken breast (2 pieces)

Corn starch (appropriate amount)

Crispy fried chicken powder (half pack)

Accessories

Salt (appropriate amount)

Yellow rice wine (2 tsp)

Water (appropriate amount)

Salad oil (appropriate amount)

Kitchen utensils

Pan

Classification

Fry meat and snacks salty and fresh for three quarters of an hour. Normal difficulty

Clean 2 pieces of chicken breast and drain them.

Cut the chicken breast in the middle, pat it loose with the back of a knife, and cut it into strips of even thickness to become chicken tenders.

Prepare cornstarch and fried chicken powder.

Put half a package of fried chicken powder in a large bowl, add the same amount of corn starch, add 2 tablespoons of rice wine, and an appropriate amount of water to make a batter. Use chopsticks to pick it up and it will drip easily. Add an appropriate amount of salt. Season.

Add the chicken fillets into the batter so that each chicken fillet is wrapped in the batter and marinate for at least half an hour to absorb the flavor.

Coat each chicken fillet with bread crumbs and press it firmly with your hands.

Heat a pan and add an appropriate amount of salad oil. The oil temperature is 60% hot. Use chopsticks to insert the oil into the bubbling state and add the chicken fillets one by one.

Fry the chicken fillets until they are cooked, crispy and golden in color, and remove the oil.

Enjoy with your favorite sauce.