Materials

Chicken breast 2 pieces

Marinade

Onion half, ginger a small piece, cooking wine, oyster sauce, soy sauce, pepper, pepper, salt

Wrapping material

Eggs, corn starch, breadcrumbs

Method

1, chicken breast Tear off the fat and fascia on the surface, then wash it well and soak it in water for more than 1 hour to fully remove the blood from the chicken.

2, onion half, cut into small pieces; ginger a small piece of shredded ginger spare.

3, the washed chicken breast flat on the board, with a knife from the center slice. General thickness of the chicken breast from the center into two slices can be, do not slice too thin, or fried out of the texture will be relatively dry; should not be too thick, otherwise the chicken is not easy to fry the internal cooked.

4, with the back of the knife in the chicken breast on both sides of the gently knock, first horizontal and then vertical knock, knocking one side and then knocking the other side, so you can knock off the chicken breast muscle fibers, so that the meat will not be so faggy taste. But be careful, always use the back of the knife to knock, and the strength should be light, don't chop the meat.

5, the chicken breast in a pot, add chopped onions and ginger, sprinkle the right amount of salt, pepper, pepper, pour the right amount of cooking wine, oyster sauce, soy sauce, and then mix with your hands for a minute or two, which will help the chicken flavor. Leave it to marinate for about 1 hour to make it flavorful.

6. Beat 2 eggs in a bowl and whisk them into an egg wash; prepare two plates and pour in cornstarch and breadcrumbs separately.

7. Take a piece of chicken breast, remove the onion and ginger attached to the surface, put it in the cornstarch first, so that both sides of the chicken are evenly coated with cornstarch, then put it into the egg mixture and wet it, and finally put it in the breadcrumbs, so that both sides are evenly coated with breadcrumbs, and gently press with your hand so that the breadcrumbs will stick more firmly and won't come off easily when you put them into the frying pan.

8, the pot poured into a sufficient amount of vegetable oil, burned to five or six percent of the heat, you can use a small onion or chopsticks to try to put into the frying pan around the immediate emergence of dense bubbles, you can put the chicken in. Chicken breast in the pot of oil temperature is very important, the oil temperature is too low, the chicken in the pot after the oil surface is easy to bubble, and the breadcrumbs are easy to fall off; oil temperature is too high is the chicken in the pot after the surface is quickly fried, while the inside is still raw.

9, keep the heat low, turn over frequently, fry for about 3 minutes, see the chicken breast completely float up, the surface becomes beautiful golden brown when you can fish out. Keep the heat low throughout, and basically turn the chicken breasts over for a second or two, so that the chicken breasts are heated evenly and the breadcrumbs on the surface don't get burnt.

10, the fried chicken cut into small pieces, plate can be eaten, like if you can squeeze on some ketchup.

Bite a bite, the texture is called a crispy outside and tender inside! The surface is covered with a layer of golden brown shell, crispy and burnt. The chicken inside is very soft and tender, and salty and flavorful, so much better than the chicken fried steak bought outside.