1: Wash the chicken breast and cut it into chopstick-thick strips with a diagonal knife.

2, put the chicken breast in a bowl, add cooking wine, soy sauce, chopped green onion, ginger, salt and pepper. Marinate for 20 minutes or more.

3, put the cornstarch, egg and breadcrumbs into a plate each, thin the egg and set aside.

4: Roll the chicken fillets in the cornstarch, shake off the excess starch, then in the egg mixture, and finally in the breadcrumbs.

5, pour half a pot of oil in the pan, and when the oil temperature is 50 percent hot, put the chicken fillets coated with breadcrumbs into the open medium-low heat, until the chicken fillets put a full pot of open medium-high heat.

6, when the chicken tenders floating up, the surface of the golden brown when you can get out of the pot.

7.