First, prepare two pieces of chicken breast, about two spoonfuls of New Orleans marinating seasoning, cooking wine and a little monosodium glutamate.

Then, after the oil is boiled, the marinated chicken breast can be cooked with raw flour or low-gluten flour, which needs to be in a batter state.

Stir again, fry in a pan, and keep the oil temperature between 160- 180.

If you have clean scissors, you can cut them open to see if they are cooked, so that you can fry them again.

Then cut into small strips and sprinkle with cumin pepper. You can have a hearty meal of rice.