1. Thaw the chicken, cut into slices of appropriate thickness, pat the grouse with the back of a knife, add soy sauce, cooking wine, salt, white pepper, and marinade for 30 minutes to taste.
2. Eggs are reserved.
3. Bread crumbs spare
4. The starch is spare, the potato starch I used.
5. Dip the marinated chicken with egg liquid, coat both sides with a layer of starch, shake it, not too thick, and dip it with bread crumbs.
6. The frying pan is 60% hot. Fry on a low fire. After floating, turn it over and fry. Remember to use a low fire so that the fried fryers are crispy on the outside and tender on the inside until golden brown. Remove the oil control.
7. I put a few small sausages and cut them into rice-shaped knives, like small octopuses, can you leave them alone, because when the sausages are fried, there is oil in the pot, which is so scary. Cut it with a knife and put it on the plate. I sprinkled a plate with chili powder and another plate with tomato sauce. Modulate according to personal taste.
Tips:Small fire and big fire are easy to batter on the outside, but the inside is unfamiliar
