1. Group photo of materials. Cut the chicken breast into strips slightly thinner than the little fingers, and mix cornstarch and flour with water to make a semi-flowing batter.
2. Add milk and Orleans marinade to the cut chicken fillet.
3. Grab well and marinate for 10 minutes.
4. Hang up one by one.
5. Pick up the oil pan, and when the oil temperature reaches 60% to 70%, put in the battered chicken fillet. Fry it slowly on low heat. Don't turn it for the time being. Turn it after the chicken fillet is shaped so as not to lose the batter. Don't drop too much at one time, it will stick.
6. Fry until golden brown and remove. My chicken fillet is thinly cut and fried in one go. You can also re-explode it once as you like.
Tips:Milk is added when marinating chicken to ensure the tenderness of the chicken fillet. Egg white can also be used instead.
