Lovely, lovely chicken breast meat recipe. The fried chicken breast slices are tender and moist after pan frying. This is probably because of the marinade which helps to seal the juices when frying. The sauce is simple yet awesome and blends so well with the basic aromatics like ginger, garlic and spring onions. This is a truly Chinese style of sauce. Next time, I must add in more of the aromatics as it is really aromatic and tastes good.
The sauce is fragrant, savoury, sourish and sweet and coats the fried chicken meat slices perfectly.
This is a recipe worth trying and saved as it is easy to prepare, quick to cook yet delicious.
1 chicken breast – skinned and deboned – cut into ½ - 1 cm thick slices
1 tbsp each of light soy sauce and rice wine
½ tsp salt
1 tbsp cornstarch
Sauce Ingredients [Combined]
Dash of msg
2 tsp sugar
¼ tsp pepper or ½ tsp Szechuan peppercorn powder
1 tbsp each of light soy sauce and wine
1 ½ tsp dark vinegar
1 tsp sesame seed oil
1 tsp cornstarch
3 tbsp water
1 tbsp each chopped ginger, garlic and spring onions
1 tbsp dao ban jiang [chilli bean paste]*
*substitute with ½ tbsp preserved soy bean paste + ½ tsp chilli boh
- Marinate chicken pieces with marinade for at least 30 minutes.
- Combine sauce ingredients and set aside.
- Heat oil in a non stick wok, pan fry chicken slices in batches depending on the amount of oil used. Fry until golden brown on both sides. Dish up.
- Remove excess oil, leave 1 tbsp in wok, sauté chopped ginger, garlic and some spring onions until aromatic. Add in the soy bean paste and chilli boh [or dao ban jiang], sauté until fragrant, add in sauce ingredients and water. Stir to mix and bring to boil.
- Add in fried chicken pieces, mix well and fry until sauce is slightly thick.
- Dish up, garnish with spring onions and serve immediately with rice.