Ingredient preparation
Chicken breast: 1 piece
Egg: 1
Corn starch: 50g
Breadcrumbs: 80g
Seasonings: 2g salt, 1g crushed black pepper, 5ml cooking wine, 3ml light soy sauce, 5g minced garlic
Cooking oil: 10ml


Production steps
Preparation of chicken breast: Wash the chicken breast thoroughly, dry the surface moisture with kitchen paper, and cut it into 1.5cm square cubes (uniform in size to prevent uneven heating during frying). Put it in a bowl, add salt, ground black pepper, cooking wine, light soy sauce and minced garlic. Mix well by hand and marinate for 15 minutes (do not marinate for too long to avoid the meat becoming tough).

Prepare the three-piece flour coating set: Take three clean plates and put cornstarch, beaten egg liquid and breadcrumbs in them respectively. In the order of "starch → egg liquid → breadcrumbs", coat the marinated chicken cubes evenly one by one: First, coat the chicken cubes evenly with starch and gently shake off the excess powder. Then soak it in the egg liquid to ensure that every side is fully coated with the egg liquid. Finally, roll it in the breadcrumbs and gently press it with your hand to make the breadcrumbs adhere tightly to the diced chicken (the coating should be firm and not fall off easily after frying).

Air fryer preheating and placement: Preheat the air fryer in advance, setting the temperature to 180℃ for 2 minutes (preheating can quickly set the surface of the food and make it crisper). After the preheating is completed, lay a layer of baking paper at the bottom of the frying basket (for easy cleaning), and evenly place the chicken cubes coated with flour in the basket. Be careful not to stack them (leave some space to ensure smooth hot air circulation).

Start frying: Evenly brush a thin layer of oil on the surface of the diced chicken (optional, the texture will be closer to frying after brushing), put it in the air fryer, set the temperature to 180℃, and cook for 10 minutes. When frying for 5 minutes, turn on the fryer, use chopsticks to flip the diced chicken over (make sure both sides are heated evenly to avoid one side being overcooked and the other undercooked), and then continue frying for the remaining time.

Serving and plating: After the time is up, take out the frying basket and poke the diced chicken with chopsticks. If it can be easily pierced through and there is no pink blood water inside, it means it is thoroughly cooked. You can sprinkle a little chili powder or cumin powder on it according to your preference, and enjoy it with tomato sauce or honey mustard sauce. It is crispy on the outside and tender on the inside, with a fragrant aroma.