A piece of chicken breast, appropriate amount of green onion, appropriate amount of ginger slices, 30 ml of soy sauce, 15 ml of cooking wine, 15 grams of oyster sauce, appropriate amount of Orléans marinade, appropriate amount of cornstarch, 2 eggs, appropriate amount of breadcrumbs.
Preparation Steps
1. Clean the chicken breast and slice it from the center. Be careful not to cut it off, keep the joint. Use the back of a knife to loosen the chicken to make it more flavorful.
2. Add green onion, ginger, soy sauce, cooking wine, oyster sauce, and Orleans marinade to the meat and marinate for 20 minutes or more.
3. Prepare a plate of starch, marinated chicken breast coated with a layer of starch. Press down to make the cornstarch stick firmly to the meat.
4. Crack an egg into a bowl and whisk to disperse. Add the chicken to the bowl so that each piece is coated with the egg mixture.
5. Finally, coat with a layer of breadcrumbs. Press it down firmly.
6. Pour a large amount of oil into a wok and heat the oil to 70%. Use a chopstick to test it, stick it in and see small dense bubbles around the chopstick, then the temperature reaches 70%. Add the chicken fillets and fry for about two minutes. Turn the heat down to medium-low.
7. After two minutes, turn it over and continue to fry for two minutes. If the fire is too big, it is easy to fry the chicken cutlet scorched, be sure to observe, do not just recognize these minutes.
8. Time to take out and cut into favorite shapes. And then with the tomato sauce can be enjoyed, very fragrant, crispy outside and tender inside.
Tips:
Marinating time must be more than 20 minutes, otherwise it is not flavorful and tender. Don't skip this point.
The oil used to fry the chicken cutlet must be able to get past the cutlet, otherwise it will become a fried chicken cutlet.
The temperature of the oil is tested directly with chopsticks, and it is easiest to use chopsticks with bubbles around them to fry the chicken.
The oil temperature is the easiest to test with chopsticks.