If you like spicy food, you can add the right amount of chili powder to the cured meat.
Wash the chicken breast and shave the fascia
Slice the chicken breast into two large pieces, gently smash it with the back of the knife on each piece (so salted and more flavored), and then cut into small pieces of thin fingers (the fat fingers are correspondingly fine, huh, huh)
Put the chopped chicken strips into all the bacon and grab them evenly. Marinate them for 20 minutes. You can use the crisper to keep them in a cold storage (approx. 5 days). It can be done in a few minutes. It is very convenient.
Pour all the dry starch into the marinated chicken strips and mix well by hand. Make sure that each of the dried starches is completely covered with dry starch. (If there is no way to weigh the raw materials, you can put a spoonful of the spoon several times. Starch, mix and put, the chicken is wrapped in starch.)
After standing for 5 minutes, start to fry until
Tell the pot to pour oil and heat it. Put it on the top of the oil surface. You can feel it very hot. You can also throw a chicken strip and try the oil temperature. If you throw it in, there will be dense bubbles. You can’t burn it. To the oil, so that the raw materials go to the surface and paste it, and the inside is still raw.
Gently shake the chicken strips wrapped in dry starch, shake off the floating powder on the top, put one root in it, and fry until the surface is golden. The chicken is cooked very well, don't fry for a long time, then the chicken will be very dry and very old.
Put the fried chicken fillet in the pot and sprinkle with the pepper powder and salt. When sprinkling, you should use the basin to allow the chicken to roll up and down in the basin, so that the seasoned, salted chicken will be seasoned. There is already a slight salty taste, so be sure to try it before salting. If you like spicy food, you can also sprinkle some chili powder or curry powder.