10 spring chicken breasts with wing attached
2 egg whites
Bone the chicken meat, cut into a fan-like pattern, score criss-cross cuts on the chicken breast, add cooking wine and salt, leave for 3 minutes.
Coat with egg white, then with bread crumbs.
Deep-fry in 5-fold heated oil till done, remove.
When the oil is 8-fold heated, deep-fry again till golden brown, remove, drain, transfer to a plate, sprinkle with prickly ash power.