1. Wash the chicken breasts, peel them, remove the remaining fat layer, and cut them into uniform strips, to be precise, slices.
2. Put in a bowl, a spoonful of salt, an appropriate amount of cooking wine (you can pour the bottom of the bowl on two layers), an appropriate amount of pepper, two star anises, and an appropriate amount of chili powder. Grab and stir well, marinate for half an hour. Remember to choose both the pepper and star anise when you use it.
3. Put a box of potato chips into a fresh-keeping bag. Crush it with a rolling pin or other hard object.
4. Take out the seaweed and cut it with scissors. The cut is a bit wider on the picture. It should be narrower.
5. Mix the crushed seaweed and potato chips together. stand-by
6.
Beat the two eggs. Pour in half a spoon of cooking wine to remove fishy.
Place the chicken breast, egg liquid, and seaweed potato chips in order.
Wrap the chicken breast in egg liquid and cover it with seaweed potato chips.
7. Repeat the steps one by one and put in the baking tray. Spread a layer of tin foil or baking paper on the ground floor. Put it in the middle of the oven and bake for 15 minutes at 210 degrees. Turn each piece of chicken breast over and bake for 5 minutes. Then out of the pot~
