1. Crispy and delicious.
2. The ingredients are ready.
3. Wash the chicken breasts and thin them with a razor blade.
4. The cut chicken breasts are beaten with the back of a knife until the volume increases about 1.5-2 times the original size.
5. Add salt and cooking wine to the processed meat steak, rub it with your hands, gently knead, and marinate for 1 hour.
6. Bread crumbs and starch are ready.
7. The marinated chicken is filled with egg liquid, rolled with a layer of starch and then evenly glued with a layer of bread crumbs.
8. Handle well and spare.
9. Pour an appropriate amount of oil into the pan to cover the chicken steak. Drain the chicken when the oil is 60% hot.
10. Fry over medium and small fire until golden brown on both sides. After removing it, place it on absorbent paper to absorb excess oil on the surface.
11. It is crispy on the outside and tender on the inside. It can be eaten with tomato sauce or sprinkled with salt and pepper.
Tips:1. The chicken steak will be marinated for a longer time to add more flavor, and it will be more delicious if marinated overnight.
2. The fire of the fried chicken chop should not be too high, otherwise the skin will be battered if it is not cooked inside.
3. The tomato sauce can also be replaced with salt and pepper or curry when served with it. The taste is great!
