1. Add an egg and soy flour to the chicken, mix well. This one should not be too dry, nor too thin, just a semi-liquid shape, so that it won’t have a thick shell.
2. When the salad oil is heated to 60% of the oil temperature, put the chickens in and fry them one by one.
3. Soy sauce, sea pepper noodles, salt, cooking wine, ginger garlic rice mixed together
4. After pouring out the frying oil, the remaining oil in the pot, sauté the seasoning until fragrant
5. After sautéing fragrant, pour the spicy crispy pastry with the chicken and stir fry
6. Finally add chopped green onion, pepper noodles, monosodium glutamate, sugar, turn off the heat, stir-fry evenly, and the pan is ready
