1. Put a whole piece of chicken breast in the refrigerator for 2 hours. Take it out when the chicken is not completely frozen, and use a razor blade to cut the thicker part of the chicken breast. Because chicken breasts that are too thick are not easy to taste when marinated on the back, it will take longer to fry. Then slice the chicken breast from the middle, keeping the edges, and don't cut it completely.
2. Sprinkle black pepper powder, five-spice powder and salt on the sliced chicken breast. If you have a loose meat hammer at home, you can use a loose meat hammer to smash the meat. If you don't have a loose meat hammer, you need to pat the chicken with your hands after adding the seasoning.
3. After adding 1 scoop of rice wine, you can also add cooking wine according to your taste and preference. Marinate for at least 2 hours after adding the seasoning. I usually marinate it the night before and fry it the next day.
4. Fold a whole piece of cheese and place it in the middle of the chicken.
5. Prepare egg liquid, cornstarch and bread crumbs.
6. The chicken breast is first covered with cornstarch, then rolled in the egg liquid, and finally covered with bread crumbs evenly.
7. Pour more vegetable oil into the pot. When the oil is heated to the 7th layer, add the chicken chops and fry them slowly for 5 to 6 minutes. Fry until the chicken is cooked through. Put the fried chicken on a kitchen paper towel to absorb the excess fat, and sprinkle a little black pepper and five-spice powder on the chicken chops. You can also eat it with ketchup!
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