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There's an old adage of chicken breasts being dry and boring. I am here to stand in their defense. They're not dry, not boring, not tasteless. It's about how well you understand how to work with it.
The way most of us use chicken breasts is to cut it into strips and stir-fry it. But you'll be surprised with how versatile this part of chicken can be if you paid it enough attention.
PREP
Brine the chicken by butterflying the thick parts. Put the chicken into a deep bowl, toss in 2 TBsp of salt, cover with water, use your hands to mesh things up in the bowl until the salt is dissolved, cover. and refrigerate for 20 mins to overnight.
When you're ready for it, wash off the chicken breasts and set aside. Use the same pan where there are still juices from the pan-fried chicken. We don't waste good juices from the meat.
In this case, there was no need to marinade it but if you want to...
MARINADE
- garlic powder
- onion powder
- paprika powder
- cayenne
- salt
- pepper
- soy sauce
- oyster sauce
- seasoning
COOK CHICKEN
- Bring the chicken to room temperature (not that 100% important)
- Heat oil to med heat
- Pan-fry 1-2mins each side until cooked or browned
- Remove and set aside
SAUCE
- Plum sauce
- Soy sauce
- Hoisin sauce
- Sugar
- Salt
- Oyster sauce
- White vinegar
- Water
- MSG
Mix well in a separate bowl.
TOSS IN SAUCE & CHICKEN
- In the same pan, heat it up with additional oil if there's a need for it, toss in minced garlic and sauté until it's fragrant
- Add the mixed sauced (above) into the pan and stir until it thickens
- Add water and season as needed or see fit
- Add the cooked chicken and cover the meat with the sauce
You're done. SERVE.
I will continue this post later but dayum, I did myself in with this recipe. Was so good I actually ate it and nodded to myself and thought, "I should do this again but I don't have the portions meassured 😢"
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