1. Wash the chicken breast and slice it with a blade.
2. Beat the cut chicken breast with a meat hammer until the volume is about 1.5-2 times larger than the original. (beat with the back of the knife without a meat hammer)
3. Add a little water to the ginger, onion and garlic and put them into the blender to make the juice.
4. Pour the beaten juice into a large bowl, add salt, pepper, sugar, five spice powder and oyster sauce to taste and mix well
5. Put the processed meat in the mixed sauce, evenly grasp with hands, gently rub and press, and marinate for 1 hour.
6. Take a large flat plate and pour in the flour, and stick the cured chicken evenly with a layer of flour.
7. Wrap in beaten egg white.
8. Wrap the egg liquid and stick a layer of bread bran.
9. Pour a proper amount of oil into the pan to submerge the chicken chops. When the oil is 60% hot, put the chicken chops in.
10. Fry in medium and small fire until golden on both sides.
11. After being fished out, put it on the oil absorption paper to absorb the excess oil on the surface.
12. Cut into strips and serve hot with ketchup. Tips:
1. The chicken chop marinates longer and tastes better. It will be better to marinate overnight in advance.
2. The fire of fried chicken chops should not be too big, or the inside and outside skins will be pasted.
3. When it's served with tomato sauce, it can also be changed into salt and pepper or curry. It's delicious.
4. The fried oil can be reused after filtering the residue when the oil is hot.