Prepare the Chicken Breasts:
Cut the Chicken: Slice the chicken breasts into long strips, about 1.5 cm thick. Place them in a large bowl.
Clean the Chicken: Add a little salt and white vinegar to the bowl, then fill it with water. Wash the chicken breasts thoroughly. Drain and rinse with fresh water. Place the chicken in a vegetable basket and press gently to remove excess water.
Marinate the Chicken:
Season the Chicken: Transfer the chicken strips to a large bowl. Add salt, thirteen spices, white pepper, white sugar, light soy sauce, oyster sauce, and sesame oil. Mix well to coat the chicken evenly. Let it marinate for about 30 minutes.
Prepare the Green Onions:
Blanch the Onions: Clean and cut the green onions, keeping the white parts for cooking. Blanch the green onion leaves in boiling water until soft. Drain and chop finely.
Add to Chicken: Incorporate the minced green onions into the marinated chicken.
Add Egg and Flour:
Coat the Chicken: Crack an egg into the bowl with the chicken and mix well to coat the strips. Add 1 tablespoon flour and 1 tablespoon starch (cornstarch or potato starch). Mix until the chicken is evenly coated. If the mixture is too dry, add a little water or another egg. If too wet, add more starch.
First Frying:
Heat the Oil: Heat oil in a pot over high heat until it reaches about 60% hot (dense bubbles should form around a chopstick inserted into the oil).
Fry the Chicken: Fry the chicken strips in batches, ensuring they don’t stick together. Fry over medium-low heat for about 6 minutes until they are 90% cooked. Remove the chicken and let it cool for 5 minutes.
Second Frying:
Increase Oil Temperature: Heat the oil to 70-80% hot.
Crisp the Chicken: Fry the chicken strips again over high heat until they are golden brown and crispy. This should take about 1-2 minutes. Be sure to turn them quickly to avoid burning. Remove and drain on paper towels.
Serve:
Presentation: Transfer the crispy chicken breasts to a plate. They should be golden on the outside, crispy, and tender on the inside. Serve hot and enjoy!
Tips:
Frying Temperature: Ensuring the oil is at the correct temperature is key to achieving that perfect crispiness. Use a thermometer if possible.
Batch Cooking: Frying the chicken in batches helps maintain the oil temperature and prevents overcrowding, which can lead to soggy results.
Seasoning Variations: Feel free to adjust the spices according to your taste preferences. Adding a pinch of cayenne pepper can give it an extra kick.
This recipe delivers chicken breasts that are crunchy on the outside, tender on the inside, and bursting with flavor. Perfect for a quick dinner or as a delectable snack, this chicken will keep you coming back for more!
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