Steps

1. Cut the **Chicken Breast (approx. 300g)** in half along the center line.
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2. Slice the cut **Chicken Breast** into bite-sized pieces.
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3. Make shallow cuts on the sliced **Chicken Breast** and lightly pound it with a rolling pin to tenderize. **(Key Tip!)** The cuts and pounding will make the meat tender and juicy, and easier to shape.
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4. Place the pounded **Chicken Breast** in a bowl. Add **Soy Sauce 3-4 tsp**, **1 clove grated Garlic**, and **Salt 1/3 tsp**, then mix well to marinate. **(Key Tip!)** When frying, a stronger saltiness creates a more impactful flavor.
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5. Add **1 Egg** to the marinated **Chicken Breast** and mix well until the egg white is fully incorporated. **(Key Tip!)** The egg adds umami and helps coat the seasonings.
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6. Place **40g Plain Cornflakes** in a bag and crush them finely by pressing with a rolling pin or similar.
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7. Add **2 tbsp Flour (approx.)** and **Generous Coarsely Ground Black Pepper** to the crushed cornflakes and mix thoroughly. **(Key Tip!)** Adding flour helps the coating adhere firmly to the meat and stabilize. You can also mix in curry powder or other spices to your preference.
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8. Lightly shape the marinated **Chicken Breast** into balls and coat generously with the cornflake mixture.
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9. Coat the remaining chicken pieces in the same way, preparing all of them.
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10. Heat **Vegetable Oil (for frying)** in a frying pan over medium heat, enough to cover the bottom. **(Key Tip!)** You don't need to use a large amount of oil.
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11. Arrange the coated **Chicken Breast** pieces in the hot pan and fry until golden brown on one side.
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12. Flip and fry the other side until crispy.
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13. Drain the fried chicken pieces thoroughly.
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14. Plate and serve. Enjoy!
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