Pan-fried Chicken Breast
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
207 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Pan-fried Chicken Breast
Description
This method starts by butterflying and halving boneless, skinless chicken breasts for even thickness, followed by light pounding to tenderize and level the pieces. The marinade mix of light soy sauce, oyster sauce, Shaoxing wine, finely minced garlic, and ground black or white pepper is mixed into the chicken along with a small amount of water to aid absorption.
After a 15 to 20 minute room-temperature marinade, cornstarch is stirred into the chicken pieces to create a light coating that crisps as it cooks. The chicken is pan-fried in neutral oil over medium-high heat until cooked through with a flavorful crust from the sauce components. This technique locks in moisture and flavor while producing a slightly glossy finish.
Serving this chicken alongside vegetables, rice, or noodles works well for a balanced meal. The recipe provides a straightforward way to enhance simple chicken breasts with an Asian-inspired marinade and cooking approach.
Ingredients
- 1 - 1 1/4 pounds chicken breast about 2 chicken breasts, boneless, skinless
- 2 teaspoons soy sauce light
- 2 teaspoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon black pepper or white pepper, ground
- 1 tablespoon garlic (finely minced; or substitute 1/2 teaspoon garlic powder)
- 2-3 tablespoon water
- 2 teaspoons cornstarch
- 2 tablespoons neutral cooking oil any neutral oil, generic cooking oil
Instructions
- Carefully butterfly each chicken breast, and then separate the two halves, so that you have 4 pieces that are about half the thickness of the 2 original chicken breasts.
- Use the back of your knife to lightly pound the chicken breast on both sides, paying special attention to the thicker areas. This tenderizes the meat and also makes the thickness more even across each piece.
- Add the chicken breast pieces to a bowl, along with the light soy sauce, oyster sauce, Shaoxing wine, pepper, and garlic. Use your hands to mix well. Then, add 2 to 3 tablespoons of water (2 tablespoons for 1 pound of chicken, or up to 3 tablespoons for 11/4 pounds), 1 tablespoon at a time, mixing with your hands after each addition until the chicken absorbs the liquid.
- Set aside to marinate at room temperature for 15 - 20 minutes. Just before cooking, mix the cornstarch into the marinated chicken until evenly coated.
- Heat oil in a nonstick or cast iron pan over medium-high heat. Arrange the chicken breast in the pan in a single layer. Pan-fry for a total of 8-10 minutes flipping them every 2 minutes or so for even cooking.
Notes
- Nutrition information corresponds to a quarter pound serving of chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 382mg | 16% |
| Potassium | 438mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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