Ingredients
300 g breadcrumbs, 250 g chicken breast.
Seasonings
80 g oil, 6 g beaten egg, 3 g salt, 2 g each of cooking wine, scallion, and ginger, and cornstarch as needed.
Instructions
1. Slice the chicken breast horizontally through the middle, then score both sides in a crosshatch pattern. Marinate with salt, cooking wine, scallions, and ginger slices for about 30 minutes. One by one, coat each piece in beaten egg, then dry starch, then breadcrumbs, pressing firmly to adhere.
2. Heat oil in a wok until it reaches about 80% hot (350°F/175°C), then add the prepared chicken cutlets and deep-fry until golden brown. Remove and drain on a plate. This dish is crispy on the outside and tender on the inside, with a savory and perfectly balanced flavor.