🐓 How a Chinese Chef cooks Chicken Breast! (洋蔥雞扒)

By Made With Lau · 30 min

Ingredients

Instructions

1. Dissolve the salt in the water, then submerge the chicken breast for 30 minutes to 1 hour.
2. Remove the chicken and slice it against the grain into 3 equal pieces. Cut each at an angle into 1-inch thick cutlets, then lightly pound both sides.
3. In a bowl, mix the oyster sauce, light soy sauce, cooking wine, sugar, salt, white pepper, cornstarch and grated ginger. Massage into the chicken.
4. Cut the white onion and red onion into ¼-inch strips along the grain.
5. In a small bowl, mix the oyster sauce, light soy sauce, sugar, bouillon powder, cornstarch, water and cooking wine.
6. Coat each cutlet on both sides in cornstarch.
7. Heat a flat-bottomed pan on high for 1 to 2 minutes, add the oil and heat for 30 seconds to 1 minute.
8. Lower to medium-low. Fry the cutlets one at a time for 3 minutes, flip and fry 1 more minute, until the internal temperature reaches 165°F.
9. Add all the white onion and half the red onion to the pan, spreading them out. Lower the heat to low.
10. Pour the cooking wine around the edge of the pan and cover for 30 seconds.
11. Pour the sauce over the chicken, moving the pieces so they are coated.
12. Add the sesame oil. Serve the chicken on a platter with the onions, garnished with the remaining red onion.

Summarized from Made With Lau's video. Watch it for the details.

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