1. First pat the chicken breast with a knife on the side to loosen the tight tissue of the chicken.
2. Hold the meat with the palm of your left hand and cut the knife from the side to slice it into two pieces.
3. Cut straight into silk. The width of the thin strip is about 0.6 cm. Don't be too thin or too thick.
4. Add 1 g of pepper, 1.5 g of salt, 1 tsp of cooking wine, 0.5 g of sugar, 1 bit of Chinese pepper powder, 1 tablespoon of egg whites, fine chili powder (add as appropriate according to personal taste) to the shredded pork, then add 1 teaspoon to eat. Oil, marinate for 10 minutes.
5. I'm lazy and add a tablespoon of cornstarch to grab evenly. Beat the whole egg, pour the egg liquid into the basin, and stir evenly with chopsticks. (If you have the patience, you can dipped the starch, then dipped in the egg liquid, and then roll it in the breadcrumbs one by one).
6. Prepare a plate of yellow breadcrumbs, pick up a piece of shredded pork and place it on the plate covered with breadcrumbs. Squeeze it firmly with your hands.
7. This is the last one.
8. All done.
9. If you can't finish it all at once, you can arrange them one by one and cover part of the refrigerator with plastic wrap.
10. Add about 200g of cooking oil to the wok.
11. When the oil is 50% hot, add the chicken strips, the surface will turn golden, remove.
12. After all the frying is finished, the oil temperature can be slightly increased and the frying can be repeated once.
13. It can be dipped in tomato sauce, sweet and spicy sauce, or made into chicken rolls.
