Materials
Chicken thigh meat
Two slices of toast
A piece of lettuce
Mayonnaise
4-5 tablespoons flour
Half spoon of salt
Pepper to taste
Half spoon of chili powder
A small spoon of minced garlic
Half teaspoon five spice powder
Wash the chicken thighs, dry them with kitchen paper, and slice them into two pieces. Spread a little salt and pepper, and mash garlic, and marinate for 15 minutes.
Pour flour, salt, chili powder and five-spice powder into a plastic bag, tie it up and shake it evenly.
Place the marinated chicken thighs flat in the flour mixture, sprinkle as much flour as possible on the upper side, and press it with your fingers a few times. Turn it over, sprinkle the other side with flour, press it with your fingers a few times, and then lift it up to shake off the excess flour.
Pour oil into the pan and heat it to 180℃, put the chicken slices into the pan and fry them until cooked, then remove from the pan and drain the oil.
Toast the toast in advance (I like to eat toasted toast, but it’s okay if it’s not toasted), put shredded lettuce on the toast and squeeze mayonnaise.
Add the fried chicken.
Cover with another slice of toast. Use toothpicks to secure the four corners when cutting.
