Chicken breast 300 grams

condiments

Corn starch 100g salt 1 teaspoon.

Appropriate amount of chicken cooking wine

Pepper half teaspoon milk 1 tablespoon.

Appropriate amount of salt and pepper

Step of sauting chicken fillet

1. Cut the chicken breast into wide strips with your thumb. Add salt, cooking wine, pepper and milk for curing 10 minutes.

2. Heat the oil in the pot to 70% heat. Drain the excess juice from the marinated chicken fillet. Then dip them in corn starch one by one and fry them in the pot for about three minutes. Take out the oil and put it on a plate. Add some salt and pepper when eating.

skill

Milk is the key to smooth and tender chicken fillet. You can't fry for too long, or it won't taste good when it's dry.