Preparation:

2 chicken thighs, 3 burger blanks, lettuce

Seasoning:

Salsa, ketchup

Marinade:

Chili powder, sugar, salt, cooking wine, soy sauce, cooking oil

1.Marinate chicken thighs bonelessly and skinless with chili powder, sugar, salt and other seasoning to taste.

2. Prepare two large pots and a sieve, one of which is filled with water while the other is mixed with flour and starch.

3. Take out the marinated chicken and put it into the flour mixture and coat it with flour.

4. Put it into water, the amount of water should be enough to cover the chicken, soak for about 3 seconds (completely soaked) to drain.

5. Continue to coat with flour, crossing your arms as shown to coat the chicken with more flour.

6. Place in water again, wet, drain, and dredge, and repeat this 2 or 3 times.

7. Heat a wok, add oil and deep fry the flour coated chicken breasts until golden brown.

8. Cut the larger chicken breasts in half and set aside.

9. Prepare 3 burger blanks and cut in half.

10. Take half of the bread then put the chicken fillet, ketchup, tomato, pickle and lettuce in turn, cover with the other half of the burger blanks.