The Pan-Fried Chicken Breast My Dad's Made 100,000 Times
Why this recipe
Most pan-fried chicken breast recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 704.9K views, 13.4K likes on YouTube.
Delicious and easy to cook, chicken is always a great option for weeknight dinners. Today, my dad shows how he prepares chicken breast and turns the lean and healthy cut into a gourmet meal. All you need are some onions and a few Chinese pantry staples.
If you're a fan of chicken, my dad has lots of recipes that are great for dinner, including Pan-Fried Chicken Thighs, Lemon Chicken and Sesame Chicken.
An expert Chinese chef's secret to juicy, tender chicken breasts
The key to my dad's flavorful and juicy chicken is a brine. Submerging the meat in a saltwater solution raises, the salt will raise the chicken's moisture content through osmosis and breaks down some of the proteins. This enhances flavor, tenderness and juiciness. My dad also says it can help remove any odors or flavors that the chicken may have picked up in the fridge.
What to serve with pan-fried chicken breasts
Complete your meal with one of my dad's vegetables dishes, such his Broccoli Stir Fry, Choy Sum with Garlic or Chinese Broccoli with Oyster Sauce. They're all simple and delicious!
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Ingredients
On cooking wine
Cooking wine makes an appearance several times in this recipe. It's used in the marinade, sauce and at the very end pf pan frying as a finishing ingredient. It plays an important role by binding alcohol-soluble flavor compounds to bring them to the forefront of the dish.
When used in the marinade, the alcohol carries and infuses oil- and water-soluble flavors that don't naturally want to bind together. It can also help counteract any gaminess or meatiness. We also add it during cooking to help release aromatic molecules that take the dish to the next level.
If you don't utilize the cooking wine, the chicken will still be delicious, but we highly recommend it.
Substution Tip: You can use water or broth in place of cooking wine.
Instructions
Prep chicken
In a large bowl, dissolve the salt (1 teaspoon) into the water (2 cup). Fully submerge the chicken breast (1 lb) 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.
Once you're done brining, remove the chicken from the water. Slice the chicken against the grain into 3 equal-sized pieces. Next, slice at an angle to create 1-inch thick chicken cutlets. Finally, use the back of your knife to lightly pound both sides of the chicken. This will help tenderize the meat.
Prep marinade
In a medium bowl, add the oyster sauce (2 tablespoon), light soy sauce (2 teaspoon), cooking wine (1 tablespoon), sugar (1 teaspoon), salt (0.50 teaspoon), white pepper (0.25 teaspoon), cornstarch (2 tablespoon) and grated ginger (0.50 oz). Mix thoroughly to combine. Add the chicken breast and use your hands to massage the marinade into the meat.
Chef's Tip: To turn the ginger into a grated paste, my dad uses his knife. Cut the ginger into thin slices, then use a slap and pull motion to pulverize the ginger. Mince the paste to cut through any remaining fibers.
Prep aromatics
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.
Slice the red onion into 1/4-inch strips, also going along the grain.
Make sauce
In a small bowl, combine the oyster sauce (1 tablespoon), light soy sauce (2 teaspoon), sugar (2 teaspoon), chicken bouillon powder (1 teaspoon), cornstarch (1 teaspoon), water (3 tablespoon) and cooking wine (1 tablespoon). Stir to thoroughly mix.
Pan fry chicken
Spread the cornstarch (3 tablespoon) out on a plate and coat each piece of chicken cutlet on both sides. This helps seal in the juices.
Heat up a flat bottom pan on high for 1 to 2 minutes on high heat. Add the oil (3 oz) and let it heat up for 30 seconds to 1 minute.
Turn the heat down to a medium low. Start laying in your cutlets one at a time. Fry the cutlets for 3 minutes before flipping. A nice browned crust should have formed. Once flipped, fry for 1 more minute. The chicken is done once the internal temperature reaches 165°F.
Add all of the sliced white onions to the pan and half of the sliced red onions to the pan, making sure to spread them out. Decrease the heat to low.
Pour the cooking wine (1 teaspoon) around the edge of the pan. Cover the pan for 30 seconds.
Add the sauce, pouring it over the chicken. If needed, move the chicken around to make sure each piece gets coated in the sauce.
Add the sesame oil (1 teaspoon). Garnish with the remaining red onions.
To plate, place the chicken on your serving platter, followed by the onions.
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
