1. Prepare materials.
2. Slice the ginger, cut the chicken into strips, and cut the chicken vertically, that is, cut along the lines.
3. Put the cut chicken ginger slices into a bowl, add appropriate amount of cooking wine, salt, pepper, and five-spice powder to marinate for half an hour.
4. Beat the eggs into a bowl, remove the cornstarch and put it on the plate.
5. The marinated chicken fillet is first patted with starch, which means that the starch is evenly patted on each strip.
6. Then hang the eggs, and hang the powdered chicken fillets one by one with the egg mixture.
7. Coat the breadcrumbs and coat evenly.
8. Follow the above steps to make all of them. Put the chicken fillet on the plate and let it sit for ten minutes to moisten the bread crumbs. If the bread crumbs are too dry, it will stick to the pan.
9. Heat the pot and pour it into the rapeseed oil over medium heat. The oil will heat up, and the chopsticks can be inserted into it to foam and it can be fried. Gently add the chicken fillet and fry for two to three minutes. The chicken fillet will harden and the surface will be golden brown, so it doesn't need to be re-fried because of the breadcrumbs used.
10. They are ready to be served after they are fried one by one.
11. The surface is crispy and the fragrance is tangy.
Tips:The success or failure of this dish is that the three steps of beating flour, hanging eggs, and breadcrumbs must be done step by step. The order should not be disturbed, so that it will be crispy and delicious when fried.
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