1. Chicken fillet is generally made of chicken breast meat, and most of the chicken breasts bought from supermarkets are kept in the freezer, so it is necessary to thaw the chicken breast before making chicken fillet. At this time, it is best to put the chicken breast in a pot and let the chicken breast thaw naturally.

2. The chicken fillet we see in our life is not a big piece of meat like the shape of the chicken breast, but a strip. Then we need to cut the thawed chicken breast into strips, and we should pay attention to it in the process of cutting the chicken breast. We should cut it down along the direction of the muscle fiber above the chicken breast, because it can be cut better.

3. Prepare a tumbling machine, then put the chicken breast we have cut, some spices and ice water into the tumbling machine, cover the tumbling machine tightly and then pump out the air in the tumbling machine, leaving only a vacuum state. Under the vacuum state, we will rotate the tumbling machine forward for about 20 minutes and then reverse it for about 20 minutes.

4. The best curing time is 12 hours for curing the cut chicken breast.

5. Sizing the chicken breast that we have cut.

6. Wrap the chicken fillet with professional fruit powder or bread crumbs when making chicken fillet.

7. Put the oil in the pot, put the processed chicken breast in the oil and fry it, and the chicken fillet is ready.