One chicken breast, 1 egg, 30g cornstarch, 10g breadcrumbs, 2g cooking wine

Steps

1 Slice the chicken breast into slices, and gently pat them loose on both sides with the back of a knife, so that the fried meat won't be hard. Do not shoot too hard, otherwise the meat is easy to loose

2 Add wine and salt marinade for 30 minutes, you can also add a little pepper or cumin

3 Chicken cutlets on both sides of the first pat on the corn starch, corn starch fried out of the crisp

4 And then wrapped in egg wash

5 Finally then wrapped in breadcrumbs, chicken cutlets wrapped in a variety of powders, as soon as possible after the deep frying, or else the paste is easy to separate from the chicken pieces < /p>

6 50 percent of the oil temperature in the pan, that is, chopsticks down small bubbles, immediately adjusted to medium-low heat, deep-fried until both sides of the golden brown. The fire can not be too big, or the outside of the scorched inside may not be cooked

7 Chicken cut small pieces, eat it, dip the ketchup more delicious

Tips

Chicken must be gently patted with the back of the knife to loosen, or fried out of the meat is very hard and tasty, and that is the frying of the fire should not be too big, easy to scorch.