A whole piece of chicken breast

Appropriate salad oil

Onion zone 4

5-6 slices of ginger

4-5 cloves of garlic

A little oyster sauce

Light soy sauce

A little salt

A little white pepper

A little chicken essence

A little cooking wine

Proper amount of bread crumbs

Appropriate amount of starch

An egg

Steps:

Take a whole piece of fresh chicken breast.

Cut the chicken breast from the middle piece with a knife, but be careful not to cut it to the end.

Slap the chicken breast with the back of the knife to make it loose, preferably on both sides.

Put the beaten chicken breast into a container, cut the onion into sections, slice the ginger, pat the garlic cloves on the meat, add a proper amount of salt, chicken essence, pepper, oyster sauce, soy sauce and cooking wine, evenly spread the marinade on the chicken surface and marinate for at least 2 hours.

Take the marinated chicken breast out of the dip and shake off the marinades such as onion, ginger and garlic.

Pat the dried starch evenly on both sides of the chicken breast.

Take an egg and break it into egg liquid for later use.

Put the chicken breast with starch into the egg mixture.

Both sides of chicken breast are stained with egg liquid and evenly stained with bread crumbs.

Relax the oil in the pot, and when the oil temperature is 50% to 60% hot, add the chicken chops.

Fry both sides on low heat, and take out to be golden yellow.

Put the chicken out of the oil pan on the kitchen paper towel to control the oil content.

The chicken chops with good oil control are cut into strips of moderate size with a knife, squeezed into tomato sauce and served with a plate of fried chicken chops with tender outside and tender inside.

skill

1, chicken breast must be loosened with knife back or meat hammer before curing, so that it is easy to taste when curing, and the fried meat is tender.

2. If there is enough time, you can extend the curing time to make the chicken breast more delicious.

3. When frying chicken chops, the oil temperature should not be overheated, otherwise the surface of the chicken will be burnt when it is discharged, and the meat inside will not be fully cooked in a short time. It is advisable to put it in when it is 50% to 60% hot, and then fry it for about 8 minutes. You can turn the middle of the chicken chops once, and then take out the oil control when both sides are golden.

4, the chicken chops with good oil control should be cut quickly, otherwise the outermost crumbs will be easily broken.

5, dip can be matched with other flavors, and hot sauce is also good.