1. Mix the bowl of juice ingredients with the bowl of juice
2. Cut the chicken into slices, marinate it with the marinade until it feels gelatinous, leave it for about 30 minutes, then put it in a bowl of dried cornstarch, and coat the whole body with cornstarch.
3. Shake off the excess dry starch and fry it in a pan at 30 to 40% oil temperature until it is yellow.
4. Turn the pot on high heat, pour in the mixed bowl of juice, stir constantly, and burn until all bubbles are bubbling, with the feeling of a so-called "steam top spoon"
5. Pour the fried pork slices into the pan, quickly stir well, serve on a plate, and sprinkle with fried white sesame seeds.
Tips:Chicken is easy to cook, so don't deep fry it too dark, otherwise it will become hard.
