Ingredients
½ chicken breast, sliced
70g/2½oz plain flour
1 free-range egg, beaten
70g/2½oz white breadcrumbs
vegetable oil, for deep-frying
Method
1. Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Dust off the excess.
2. Fill a wok one-third-full of vegetable oil and heat to 180C/350F. The oil is ready when you drop a breadcrumb in and it sizzles. (CAUTION: hot oil is dangerous; do not leave unattended.)
3. When the oil is ready, deep fry the breaded chicken in the hot oil for a few minutes, until golden and cooked through.
4. Carefully remove from the hot oil using a slotted spoon and drain on kitchen paper. Serve at once.
