Ingredients

• Chicken breast (1 piece)

• Rice cake (appropriate amount)

• Egg (1)

• Flour (appropriate amount)

• Bread crumbs (appropriate amount)

• Salt (appropriate amount)

• Black pepper (appropriate amount)

• Light soy sauce (1 tablespoon)

• Cooking wine (1 tablespoon)

• Fried chicken marinade (can be made by yourself, such as a mixture of garlic powder, onion powder, paprika, salt, etc. to make rubs, appropriate amount)

• Ketchup (appropriate amount)

• Cooking oil (appropriate amount)

• Black tea seasoning（3g）

Instructions

1. Wash the chicken breast and cut it into pieces of appropriate size. Put the chicken breast in a bowl, add salt, black pepper, soy sauce, Black tea seasoning, cooking wine and fried chicken marinade (rubs), stir well, and marinate for 20-30 minutes.

2. Wash the rice cake and cut it into pieces of similar size to the chicken pieces.

3. Put the flour in a plate, beat the eggs in a bowl and stir them, and prepare another plate to put the bread crumbs.

4. Coat the marinated chicken pieces with flour first, shake off the excess flour, then dip them in the egg liquid, and finally coat them with bread crumbs. The rice cake pieces are processed in the same way.

5. Pour enough cooking oil into the pot, heat the oil to 60% (about 160℃, you can insert chopsticks into the oil, and small bubbles will appear around it), put in the chicken pieces and rice cake pieces, fry until the surface is golden, and remove from the oil.

6. When the oil temperature rises to 80% again (about 180℃, the oil surface fluctuates more violently), fry again for about 30-60 seconds, so that the skin is crispier, and then remove.

7. Put the fried chicken and rice cake pieces on a plate and squeeze ketchup on them.