1. Cut chicken breasts into long strips, add two teaspoons of light soy sauce, and one teaspoon of cooking wine, mix well.
2. Add two teaspoons of five-spice chili powder, mix well and marinate for 15 minutes.
3. Wrap with cornstarch in turn.
4. Wrap in egg wash.
5. Coated with breadcrumbs.
6. Let it stand for five minutes.
7. Put the oil in the frying pan and heat it to 50% heat and fry the chicken fillets.
8. Fry until crispy and golden and remove the oil to control it.
9. Finished product.
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