1. Marinate the chicken fillets in advance when wrapping the egg liquid, so that they will be easier to taste.
2. I add some Western ingredients such as oregano leaves to make the taste of the chicken fillets more unique.
3. Add some sesame seeds to the bread crumbs to make them more fragrant after frying, but its surface is not easy to wrap evenly and easily fall off; if you want its surface to be more uniform and beautiful, use only one material.
4. Stir fry the ketchup with oil, and then add appropriate amount of salt, sugar, and white vinegar to taste, so that the tomato juice will taste better.
5. You can also stir-fry the chicken wicker and let it be evenly wrapped in tomato juice.
Chicken fillets in tomato sauce
By ElvaGoyette
Recipe Recommendations
- chicken breast meat 1 block
- bread crumbs 1 Pack
- white sesame 1 pinch
- eggs one
- oregano 2 tablets
- vinegar appropriate amount
- pepper appropriate amount
- salt appropriate amount
- salad oil appropriate amount
- ketchup appropriate amount
- white sugar appropriate amount
- sour and salty
- fried
- ten minutes
- ordinary
Steps for Chicken fillets in tomato sauce
1
Cut the chicken breast into strips one inch as thick as a finger
2
Add salt, pepper, cooking wine, oregano leaves and other seasonings to the chicken fillets and marinate for ten minutes
3
Add another egg to it, stir well, and leave for a while
4
Mix the bread crumbs and sesame seeds in a plate
5
Place the marinated chicken fingers in the mixed bread crumbs and evenly wrap the chicken fingers in the bread crumbs
6
Boil the oil in the pan until it is 60% hot, and gradually put the chicken fingers into the oil pan one by one
7
Fry until golden brown on low heat, remove and absorb oil on a kitchen paper towel
8
Heat a little oil in the pan, add ketchup and stir fry
9
Add the right amount of white vinegar, salt and sugar mixture
10
Stir fry together and boil to a thick tomato juice
11
Pour the stir-fried ketchup onto the freshly fried chicken fillets and you're done