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Deep-fried Chicken Breast

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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.

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