STEAK CHICKEN CRISPY
Material:
2 boneless chicken breasts each 250 gr, thin slices widened
2 cloves of garlic, puree
1 btr egg, shake off
100 gr wheat flour
1 tbsp cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground pepper
1 pack of chicken stock (9gr)
The oil for frying
Seasoning Sauce:
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 teaspoon ground pepper
1/2 teaspoon nutmeg powder
1/2 tbsp sugar
1 tsp salt
600 ml chicken broth
2 tbsp of cornstarch, dissolve it with a little water
3 tbsp Cooking oil for sautéing
Supplementary material:
1 bunch of lettuce
100 gr beans, cut long, boiled
4 pieces of carrot, cut long, boiled
5 pieces of potato, split 4, fried
How to make:

1. Baluri chicken breast fillet with garlic, salt and pepper. Store in refrigerator for 30 minutes.
2. Mixed wheat flour, cornstarch, baking soda, powdered broth until mixed evenly. Roll the chicken breast into the flour while pressing-press and patted. Then dip into the egg whisk. Roll over the flour while pinching the pinch.
3. Fried until cooked and brownish yellow. Lift. Drain.
4. Saute onion, garlic until fragrant. Give oyster sauce and English soy sauce Enter the broth. Season with pepper, nutmeg, sugar and salt. Cook until boiling. Give me a maize solution. Stir until thickened. Lift. Set aside.
   Presentation:
   Prepare a serving plate. Arrange potatoes, carrots, beans. Place the chicken breast crispy, flush with sauce. Serve with additional tomato sauce and bottled sauce. ..