Chicken steak rice has been eaten many times in fast food restaurants, but every time they feel that their food is too dry, and for the chicken steak I prefer the crisp taste. In fact, the difficulty of making chicken steak at home is mainly how to fry a piece of chicken steak. This time, I use chicken breast. First, I need to slice the chicken breast into thin slices, and then beat the muscle with a hammer to make the chicken steak tasty and tender. Secondly, when frying chicken steak, pay attention to the oil temperature. The first time the oil temperature should be lower (about 60% heat). First, ensure that the chicken steak is fried, while maintaining the tender taste inside the chicken steak. The second time, the oil temperature is about 80% higher. The oil inside the fried chicken steak is forced out and the surface layer of the fried chicken steak is fried crisp. When we cook sauce, we can change rice wine into sake and soy sauce into drinks. If we dont have any, we can use our own materials to make our favorite taste. After all, what we pursue is not Japanese style, but taste buds suitable for ourselves. Warm and warm, Sina Food Famous Bo, Food Freelance Writer, a non-professional, Cancer cook, one of the most favorite things is to cook to make Thulium raw favorite food. Here I will publish my private food, travel notes and some warm and interesting little things from time to time.