Pairs well with Daddy Lau's Pan-Fried Chicken Breast (洋蔥雞扒)
Show only recipes from China
Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Daddy Lau's Pan-Fried Chicken Breast (洋蔥雞扒)
591.6K views • 1y ago
20.6K
86
3.5% engagement
A delicious way to turn a simple protein into a flavorful meal, featuring a brine, marinade, and tasty sauce to enhance the chicken breast.
00:30:00 total
Serves 4
medium
Meat Main Course
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- chicken breast - watch the video to see
- salt - watch the video to see (for brining)
- water - watch the video to see (for brining and marinade)
- oyster sauce - watch the video to see (for marinade and sauce)
- light soy sauce - watch the video to see (for marinade and sauce)
- cooking wine - watch the video to see (for marinade and cooking)
- sugar - watch the video to see (for marinade and sauce)
- salt - watch the video to see (for marinade)
- white pepper - watch the video to see (for marinade)
- cornstarch - watch the video to see (for marinade, sauce, and coating)
- ginger - watch the video to see (for marinade)
- white onion - watch the video to see (cut into strips)
- red onion - watch the video to see (cut into strips)
- chicken buan powder - watch the video to see (for sauce)
- sesame oil - watch the video to see (for finishing)
- oil - watch the video to see (for frying)
Instructions
- Brine the chicken: Brine the chicken breast in salted water.
- Cut into cutlets: Cut the brined chicken into smaller cutlets.
- Prepare the marinade: Marinate the chicken with oyster sauce, light soy sauce, cooking wine, sugar, salt, white pepper, cornstarch, water, and ginger. Mix well by hand.
- Cut aromatics: Cut white and red onions into strips.
- Make the sauce: Combine oyster sauce, light soy sauce, sugar, chicken buan powder, cornstarch, and water for the sauce.
- Coat the chicken: Lightly coat each piece of chicken in cornstarch.
- Cook the chicken: Heat a stainless steel pan on high, add oil, and brown the chicken on one side before flipping.
- Add onions and wine: Add most of the onions and splash in a bit of cooking wine, then cover.
- Add the sauce: Pour in the sauce and mix.
- Final touches: Add some sesame oil and the rest of the onions, then complete.
