Crispy fried chicken steak

Wash the chicken breasts and drain them. You can use large or small chicken breasts. I used large chicken breasts

Use the back of a knife to pound the front and back of the chicken breast so that it can absorb the flavor better during marinating

Place the chicken breasts in a sealable container, add appropriate amounts of salt, pepper, dark soy sauce, and honey, and rub the chicken evenly with the seasonings

Finally, add the chopped onions and stir evenly. This is a must. The taste will be very good after adding the onions. Cover the lid of the crisper, put the chicken in the refrigerator, and refrigerate it for two hours. If you are not in a hurry to eat it, you can refrigerate it overnight and cook it the next day, which will taste better

Prepare bread crumbs, starch and egg liquid. You can buy ready-made bread crumbs or make your own

Dip the marinated chicken in a layer of starch, then coat it in egg liquid, and finally coat it in bread crumbs

Heat a pan and pour in an appropriate amount of oil. When the oil temperature is 70% to 80% hot, add the chicken steak and fry until both sides are golden brown. (You don’t need too much oil. Be sure to control the heat when frying. Don’t make it too hot. It will burn easily. It may look burnt on the outside, but it may not be cooked on the inside.)

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