Crispy Chicken Fillet

Ingredients Chicken breast; flour; egg; breadcrumbs; ginger; green onion; garlic; salt; pepper; sugar; five-spice powder; oyster sauce; cooking oil; ketchup Directions

Wash the chicken breast with a knife blade into thin slices Cut the chicken breast with a meat hammer and beat the chicken breast until its volume increases to about 1.5-2 times the original size. (Without a meat hammer, use the back of the knife to beat) Ginger, onion and garlic with a little water into a blender to beat the juice into a large bowl, add salt, pepper, sugar, five-spice powder, oyster sauce seasoning and stir (according to personal taste blend is good) will be dealt with the meat on the mixture of the sauce, with a hand grip gently kneaded, marinated for 1 hour to take a large flat plate and pour the flour, marinated chicken evenly stick a layer of flour and then wrapped in the beat well the egg wash wrapped egg wash and then stick a layer of breadcrumbs in a pan pour a moderate amount of oil, can drown the chicken cutlet on the good, the oil 6 into the heat when the chicken cutlet into the medium-low heat deep frying until the two sides of the golden brown fish out of the surface of the excess oil on absorbent paper to absorb the excess of oil cut into strips, while hot with ketchup to eat Japanese teriyaki chicken cutlet rice

With a large chicken thighs (if you want to buy a small thighs will have to buy two of them); five-spice powder 2 spoons; cooking wine 2 spoons; salt and pepper, and so on. ; cooking wine 2 spoons; a little salt; broccoli; carrots; a little sesame oil; soy sauce 5 spoons; honey 5 spoons; a little water Method

With scissors along the outside of the chicken thighs cut open the bone pick out (careful hands Oh) will be the skin side of the chicken turned over, with the back of the knife to knock, so that the meat is soft and soft with a fork in the skin of the chicken, more fork evenly, which prevents the skin shrinkage (if you don't have a fork you can use scissors in front of the front, or toothpicks and other things). ) in the process of good chicken thighs sprinkled with five-spice powder, cooking wine, salt, and gently massage, marinate for 15 minutes will be blanched broccoli and carrots with your hands, and drained, add sesame oil and a little salt and mix well pan does not need to add oil, the chicken skin down to fry until out of the oil turn over and continue to fry with a spatula has been even pressure on the chicken thighs, so that the inside of the oil and the residue of the blood a little bit of the out of the turn over and continue to fry to, so that both sides are pan with a golden brown, pour out the excess oil with a new bowl to make teriyaki sauce, honey 5 spoons add 5 spoons of soy sauce add 2 spoons of cooking wine add a little water, mix well, so that the honey does not sink to the bottom of the teriyaki sauce into the pot over low heat and simmer slowly for 3 minutes teriyaki sauce, and high heat to close the soup, leaving a small portion of the broth will be pan-fried to a good chicken thighs and drained broth on the board will be cut into strips of chicken thighs can be put on rice and drizzle with Put the teriyaki sauce on top of the rice and put the broccoli and carrots on the side of the plate.