| #Ingredients: | #Seasoning: |
|---|
- 220-250 g Chicken breast
- ½ cup Potato starch
- 1 tbsp Cornstarch
- 1/5 tsp Black pepper powder
- 1/5 tsp Chilli powder
| - 1 tbsp Garlic paste
- 1 tbsp Egg, lightly beaten
- 2 tbsp Cornstarch
- 1 tbsp Light soya sauce
- 1 tbsp Maggie sauce
- ½ tsp Salt
- 1 tbsp Jiafan rice wine
- ½ tbsp Rock sugar
- 1/3 tsp White pepper powder,
- ¼ tsp Five spices powder
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- Clean the chicken breast and pat them dry. Cut into 5x2-cm strips and pound them out into thin slices. Add in all the seasonings and let marinate for 2 hours in fridge. Whisk together potato starch and cornstarch. Set aside.
- Coat the marinated chicken evenly with mixed starches. Heat up a deep skillet with oil over medium fire, and lower the chicken into the heated oil. Now turn the heat to lower level and fry the chicken for 3-4 minutes. Scoop out the chicken and drain. Heat up the oil till very hot and return the chicken to fry one more minute until golden brown and crusty.
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