Main ingredients: 150g chicken breast, 10g Orleans baking mix, 10g water

Coating powder: 40g corn starch, 100g medium gluten flour, 2g baking soda

Dipping liquid: 25g egg, 25g milk

Accessories: oil in moderation

Steps 1: Wash the fresh chicken breast well.

Step 2: Cut into long thin strips with a knife.

Step 3: Put Orleans grill ingredients in the pot.

Step 4: Add water and mix well.

Step 5: Add chicken breasts.

Step 6: Toss to coat each chicken fillet with marinade.

Step 7: Then pour into a handy bag and place in the refrigerator overnight.

Step 8: Weigh the powder in the coating, sieve and mix well.

Step 9: Mix eggs and milk.

Step 10: Mix well.

Step 11: Add 50 grams of coated flour and mix well.

Step 12: Put the marinated chicken breasts into the dipping liquid.

Step 13: Mix well.

Step 14: Then remove and place into the dredging mix, pressing down with your hands a few times and shaking off any excess flour.

Step 15: Do it in order.

Step 16: Heat oil in a frying pan.

Step 17: Pour in the chicken breasts.

Step 18: Fry until browned, then remove and cool.

Step 19: Heat the oil again, add the chicken fillets and fry until golden brown.

Step 20: Finished product.