I want to know how to make Chinese fried chicken nuggets!

Raw materials: five-spice powder, pepper, salt, sugar, chicken essence, ginger, milk powder, starch, chicken thighs (hints can also be chicken wings), bread crumbs, eggs.

We first cut the chicken thighs evenly into three pieces, in order to taste we added a flower knife on each piece of chicken thighs, just like this. Next, we put the appropriate amount of five-spice powder, sugar, salt, pepper, a spoonful of milk powder evenly sprinkled on the chicken pieces. You can adjust the ratio of these seasonings in any way you like according to your taste. In order to drive away the fishy flavor of the chicken pieces we put some more ginger. Finally, we add some cooking wine. This is ready to be stirred, stirring the seasoning evenly into each piece of chicken thigh. Once stirred, we'll marinate for about two hours. Dr. Golden Dragon reminds you to turn all the chicken pieces when you get to about an hour into the marinade. This way the flavors of the various seasonings are getting into the chicken pieces. Next we put the marinated chicken pieces into the pressure cooker, add the high pressure valve and steam the chicken pieces first, as soon as you see the high pressure valve bubbling for ten minutes. Next we take the steamed chicken pieces out and dip them in cornstarch first. (The cornstarch will absorb the water in the chicken pieces, so that they won't splash their hands with hot oil when frying later.) Then take a swim in the egg, and then go roll in the bread crumbs. Then you can start frying the chicken pieces. When the oil temperature reaches 60 or 70% hot, you can put the chicken pieces into the pan to fry. Dr. Golden Dragon Fish reminds you to use high heat when frying the chicken pieces so that the outside will be charred and the inside will be tender. When the chicken pieces are browned on the outside, you can serve the chicken pieces. So a plate of crispy, soft and delicious delicious fried chicken nuggets are ready.