1. Cut the chicken breast into small strips and cut it along the lines. To be honest, my knife skills are not good. Then use cooking wine, salt, ginger, and sweet potato powder for 20 minutes to taste. The sweet potato powder should be mixed with water and not too dry.
2. Adjust the paste of the fried chicken fillet, add flour, eggs, cumin, a small amount of salt, and add some water to make the paste, a little bit dry, otherwise it won't be coated.
3. When the oil is six minutes hot, put the chicken fillets down one by one, turn to a low heat, and slowly fry until it is half-cooked. It is best to use a colander to dry the dripping oil. After all is fried, turn to medium heat and return to the pan, so that it will be crispy. point.
4. Dip it in tomato sauce will be more delicious, and it will be crisper when cold.
