Milk, corn starch, and fine sugar are placed in a pot and stirred.
Place on the stove over low heat, stirring constantly.
Cook until the mixture has thickened.
Coat the inside of a dish (like shown belowith a thin layer of oil, and pour in the thickened milk. Once the milk has settled evenly, put in the refrigerator.
Once the milk has cooled and solidified, you can turn the dish upside down on a cutting board to remove.
Cut into even, rectangular pieces.
First, put the solidified milk into the low-gluten flour and coat evenly.
Then, dip in the whisked egg.
Finally, coat with a layer of bread crumbs.
Heat oil on the stove (enough to submerge the breaded milk). Place in a few of the breaded milk rectangles (the oil should bubble, that means it is hot enough).
When the surface is golden, remove it, set on a paper towel to cool, and enjoy!