Accessories: 50 ml of water, chicken fillet marinade 17 g, 5 g of salt, 5 g of garlic juice or mashed garlic, one egg and 500 ml of salad oil.

Step 1: Wash 500g of chicken breast, remove oil and blood stasis.

Step 2: Cut the washed chicken breast into 0, 5cm thick slices, and then cut the meat slices into long strips longitudinally.

Step 3: Add 50g water, 17g chicken fillet marinade, 5g salt, 5g garlic juice or garlic paste, and marinate an egg for 4 hours.

Step 4: Marinated chicken fillet.

Step 5, put the marinated chicken fillet into the starch, grasp the chicken fillet by hand and shake it, so that each chicken fillet can be evenly glued with starch.

The sixth step is to shake off the excess starch from the chicken fillet that has been glued with starch.

Step 7, let it stand for seven or eight minutes.

Step 8, the salad oil in the pot is heated to 150 to 170.

Step 9, pour the chicken fillet into the pot and fry it.

Step 10, fry for about 30 seconds, and take out the chicken fillet when it turns light yellow.

Step 1 1, finished product.