2. Cut the prepared two pieces of chicken breast into fingers-thick strips, add half a spoonful of salt, half a spoonful of spiced powder, one spoonful of cooking wine, one egg and two spoonfuls of New Orleans powder, mix well and marinate 15 minutes.

3, wrapped in corn starch, fried in a pot at 50% oil temperature until it is shaped and fished out, fried in a pot at 70% oil temperature once, fried until crisp and golden, and fished out.

4. Leave the base oil in the pan, add garlic paste, chopped green onion, white sesame seeds and Chili powder, stir-fry until fragrant, then pour in chicken fillet, sprinkle a spoonful of cumin powder and stir well.