1. As long as the chicken breast is the thickest and most tender place in the middle, cut off the leftovers on both sides and set aside.
2. After the cut chicken fillet is flavored with salt, cooking wine, pepper powder, pepper, etc., beat two eggs into the plate, stir evenly, pour the bread crumbs on another plate, and set aside.
3. The chicken fillets are first dipped in egg liquid, then the middle section is dipped in black sesame seeds, and then wrapped in breadcrumbs, ready to be fried.
4. The oil is 50% hot, and the chicken fillet wrapped in breadcrumbs is placed on the drying rack for the first time. It needs to be re-fried once. Deep-fried and make the color golden, high oil temperature can also force out most of the oil that was fried for the first time!
5. Place the blotting paper on the bottom of the plate and place the chicken fillets on the plate one by one. It is delicious and golden, crisp on the outside and tender on the inside.
