1, chicken breast cut into uniform strips, put into a large bowl, green onion cut into pieces, ginger slices, add 1 tablespoon of cooking wine, a little pepper, beat 1 egg, mix well.

2. Add 1 tablespoon cornstarch and 1 tablespoon flour, mix well, and marinate in the refrigerator for 20 minutes or longer.

3. Heat oil in a wok at 6 degrees Celsius, add chicken breast strips, and fry until golden brown, then remove from the wok.

4, crispy fried crispy meat on the pot.

Fried when put in the oil temperature should not be too high, otherwise the skin is easy to paste, but not too low or the oil will soak too much to eat too greasy, it is recommended to throw a few breadcrumbs, breadcrumbs blistering but not paste when the oil temperature is just right. Chicken must be gently patted loose with the back of the knife.