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30minutes
Cut the potatoes into small pieces, soak them in water, drain them, and put them in a bowl.
Cut chicken breast into thin slices of about 1 x 4 cm square.
Sprinkle 2 tablespoons of potato starch on each.
Sprinkle black pepper on the chicken breast.
Spread the potatoes in the palm of your hand, place the chicken breast and wrap it in potatoes.
Add vegetable oil to a frying pan and warm.
Add 2 and heat. When it turns golden brown, turn it over and fry both sides fragrantly.
Drain the oil and serve on a plate.
・ By using potato batter, the light-tasting chicken breast will have a satisfying finish.
-Economical because material costs can be reduced.
・ Cut the potatoes as thinly as possible.
・ By sprinkling potato starch evenly over the entire surface, it prevents it from losing its shape.
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