Pan-Fried Chicken Breast

Method5 steps · about 1 hr 30 min

1. 1

   Step 1: Dissolve 1 tsp salt in 2 cups water in a suitable bowl. Submerge the chicken breast (1 lb) and brine in the refrigerator for 30–60 minutes. Remove and drain the chicken; discard the used brine. Slice against the grain into three equal portions, then diagonally into cutlets about 1 inch thick. Lightly pound both sides with the back of a knife or a meat mallet.

   Refrigerated chicken brine 30–60 minutes · 60 minUses 1 tsp salt for discarded brine; consumed fraction unknown · 2 cups water for discarded brine · 1 lb chicken breast

   
2. 2

   Step 2: Mix 2 tbsp oyster sauce, 2 tsp light soy sauce, 1 tbsp cooking wine, 1 tsp sugar, 1/2 tsp salt, 1/4 tsp white pepper, 2 tbsp cornstarch, 1 tbsp water and the grated or finely minced ginger (1/2 oz). Massage the mixture into the drained chicken cutlets and keep refrigerated while preparing the onions and sauce.

   Uses Brined, drained and pounded chicken cutlets · 2 tbsp oyster sauce for marinade · 2 tsp light soy sauce for marinade · 1 tbsp cooking wine for marinade · 1 tsp sugar for marinade · 1/2 tsp salt for marinade · 1/4 tsp white pepper for marinade · 2 tbsp cornstarch for marinade

   
3. 3

   Step 3: Prep aromatics: On a separate cutting board, slice the white onion (1/2) into 1/4-inch strips going along the grain. My dad prefers to cut this way to help the strips stay intact.; Slice the red onion (1/2) into 1/4-inch strips, also going along the grain.

   Uses 1/2 white onion · 1/2 red onion

   
4. 4

   Step 4: Mix the separate finishing-sauce ingredients: 1 tbsp oyster sauce, 2 tsp light soy sauce, 2 tsp sugar, 1 tsp chicken bouillon powder, 1 tsp cornstarch, 3 tbsp water and 1 tbsp cooking wine.

   Uses 1 tbsp oyster sauce for finishing sauce · 2 tsp sugar for finishing sauce · 1 tsp chicken bouillon powder · 1 tsp cornstarch for finishing sauce · 3 tbsp water for finishing sauce · 2 tsp light soy sauce for finishing sauce · 1 tbsp cooking wine for finishing sauce

   
5. 5

   Step 5: Spread the 3 tbsp coating cornstarch on a plate and coat the marinated chicken on both sides, using only what adheres; discard starch left after raw-chicken contact. Heat a flat-bottomed pan on high for 1–2 minutes, add the listed frying oil and heat 30–60 seconds. Reduce to medium-low and lay in the cutlets. Fry about 3 minutes until browned, turn and fry about 1 minute more, continuing until the chicken centre reaches 74°C/165°F. Add all the prepared white onion and half the prepared red onion, reduce to low, add 1 tsp pan-finish cooking wine around the edge and cover for 30 seconds. Stir the prepared finishing sauce again and pour it over the chicken. Gently simmer until the cornstarch has cooked and the sauce thickens, coating each cutlet. Finish with 1 tsp sesame oil and the remaining prepared red onion, then plate the chicken and onions.

   Uses Marinated chicken cutlets · Up to 3 tbsp coating cornstarch; discard unused raw-contact starch · 3 oz frying-oil supply; amount absorbed unknown · 1 tsp cooking wine for pan finish · 1 tsp sesame oil · All sliced white onion and both red-onion portions · Prepared finishing sauce