Pan-Fried Chicken Breast

Nguyên liệu

• 1 teaspoon salt
• 2 cup water
• 1 lb chicken breast
• 0.5 white onion
• 0.5 red onion
• 3 tablespoon cornstarch
• 3 oz oil
• 1 teaspoon cooking wine
• 1 teaspoon sesame oil
• 2 tablespoon oyster sauce
• 2 teaspoon light soy sauce
• 1 tablespoon cooking wine
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon white pepper
• 2 tablespoon cornstarch
• 1 tablespoon water
• 0.5 oz ginger
• 1 tablespoon oyster sauce
• 2 teaspoon light soy sauce
• 2 teaspoon sugar
• 1 teaspoon chicken bouillon powder
• 1 teaspoon cornstarch
• 3 tablespoon water
• 1 tablespoon cooking wine

Cách làm

1. 1

   In a large bowl, dissolve the salt into the water. Fully submerge the chicken breast in the water for 30 minutes to 1 hour. Brining the chicken will help keep it nice and juicy. Generally, the longer, the better, but don't go more than 24 hours.

2. 2

   In a medium bowl, add the oyster sauce, light soy sauce, cooking wine, sugar, salt, white pepper, cornstarch and grated ginger. Mix thoroughly to combine. Add the chicken breast and use your hands to massage the marinade into the meat.

3. 3

   On a separate cutting board, slice the white onion into 1/4-inch strips going along the grain. My dad prefers to cut this way to help the strips stay intact.

4. 4

   In a small bowl, combine the oyster sauce, light soy sauce, sugar, chicken bouillon powder, cornstarch, water and cooking wine. Stir to thoroughly mix.

5. 5

   Spread the cornstarch out on a plate and coat each piece of chicken cutlet on both sides. This helps seal in the juices.