1. Preparation materials: 2 chicken breasts, 500 grams of peanut oil, 30 grams of flour, 1 egg white, 2 spoons of cooking wine, 2 spoons of light soy sauce, half a spoon of oyster sauce, 1 section of green onion, 2 slices of ginger, appropriate amount of five-spice powder, appropriate amount of black pepper.

2. Wash the chicken breasts, remove the fascia, cut into small pieces, put into a large bowl, add cooking wine, light soy sauce, oyster sauce, chopped green onion, shredded ginger, five-spice powder and black pepper and mix Mix well, and finally beat in an egg white, mix thoroughly, and set aside to marinate for at least half an hour.

3. When the time is up, use chopsticks to pick out the chopped green onion and ginger shreds and discard them. Pour in the flour in batches and stir until there is no dry flour batter. Use chopsticks to stir until each piece of chicken is covered with batter.

4. Pour peanut oil into the pot, heat it to 60% heat, use chopsticks to hold the chicken pieces one by one, put them into the oil pot, and fry over medium heat.

5. Fry until the surface is golden brown, take out with a slotted spoon and drain the oil.

6. Increase the oil temperature to 80% hot, pour in the chicken pieces and fry again until the surface is crispy. It will take about half a minute. Take it out and use oil-absorbing paper to absorb the oil on the surface and put it on a plate. .