1. The cut chicken breasts I bought were a bit wide, with three strips becoming six. Rice wine and salt.
2. Beat the eggs.
3. Flour is better sizing on the plate.
4. There are also bread crumbs, also spread on the plate.
5. Dip the meat first with flour, then with egg liquid.
6. Finally wrap it with breadcrumbs.
7. Put the oil in the hot pot, about 50%, put the meat strips into the pot, separate it lightly with long chopsticks, don't let the oil get too hot! Stop the fire!
8. Turn it over frequently, don't let it fried on one side, the color is not good, and the tenderness of the meat is not even.
9. The color is red, fish out. Oil control.
10. The chicken fillet is oil-controlling on the kitchen paper. Make other side dishes.
11. Fried chicken fillet, a bit of pickled cucumber, sweet and sour radish, my favorite scrambled egg. Beautiful~
12. Bite in your mouth, with a crackling sound, with Thai sweet chili sauce, it's the best! Wow
Tips:The important thing is said three times: Don’t overheat the oil, don’t overheat the fire! Use chopsticks to flip the chicken strips gently.
