1. Prepare all the ingredients, wash the two chicken breasts, and then use kitchen paper to control the water for later use.
2. Cross-section to the end, cut into thin slices about 1-1.5 cm thick, and pat the chicken breast loosely with the back of a knife.
3. Add appropriate amount of salt, Guanli medium-spicy mustard sauce, black pepper, cooking wine and minced ginger. Scratch it slightly, and then marinate for more than 1-2 hours.
4. First glue the chicken slices with starch on both sides.
5. Put it in the egg liquid and coat the egg liquid evenly
6. Finally, it is coated with breadcrumbs and compacted.
7. Put it into the pot and fry it. The heat is not too high, and the front and back sides of the heat can be deep-fried until golden brown.
8. Dip it with Guanli medium-spicy mustard sauce or ketchup when you eat it, if you like it.
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