1. Cut the chicken breast into long thin strips, add egg white, cornstarch, oil, salt, chicken powder, and five-spice powder to marinate.
2. Dip the marinated chicken breast with cornstarch, then dip in egg liquid, then dip in breadcrumbs and set aside.
3. Add an appropriate amount of oil to the pan and heat it to 70°C. Add the chicken breasts covered with breadcrumbs, and fry them over medium-low heat until cooked and beaten.
4. Increase the heat in the oil pot and heat the oil to a high temperature, and deep fry the chicken fillet until golden and crispy to control the oil. Serve it with salt and pepper powder or turn the eggplant, or eat it directly.
