Thai Sweet and Spicy Chicken Salad
1.
Wash the chicken with a spoonful of cooking wine and three spoons of cornstarch, then marinate it evenly, then add 15g of red curry, a little chili powder, two tablespoons of honey, half a spoon of pepper, half a spoon of salt, and a spoon of half sweet soy sauce. .
Put the toast into the preheated oven and bake it crispy, about 5-7 minutes.
Wash and prepare the vegetable base, and set aside for later use.
2.
Put the chicken in a sealed bag and chill in the refrigerator for half a day.
Take it out, put it in an oil-heated pan, and fry until cooked. Low heat for one minute on each side.
3.
Take out the fried chicken breast and drain the oil to slice the chicken breast, cut the toast into small pieces, serve with vegetable salad, and squeeze the laurel salad dressing.
4.
Satisfied~