Chef Bao shows you 3 easy ways for cooking juicy, flavorful chicken breasts at home with simple step by step instructions.
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Full Recipes – Chicken breasts 3 ways
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Ingredients for Recipe #1
350g Chicken breast
1 Egg
1/3 cup Cornstarch
Olive oil
1 clove of Garlic
2 tbsp Chili sauce
1/2 cup Water
2 tbsp Honey
A pinch of Sesame
Salt and pepper to taste
PREPARATION:
1.Cut the chicken into strips and season with salt, pepper, egg and cornstarch.
2.Heat oil in a deep pot. Add chicken pieces and fry until golden.
3.Now prepare the Gochujang chili sauce by adding oil, chopped garlic, water and honey to a skillet.
4.Let the mixture cook until it becomes sticky.
5.Add the fried chicken pieces to the pan and toss to coat evenly. Enjoy!
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Ingredients for Recipe #2
350g Chicken breast
1 clove of Garlic
1 tbsp Five-spice powder
1 tbsp Paprika powder
2 cups Cornflakes
1 cup Flour
2 Eggs
1/3 cup Milk
600 ml Sunflower Oil
Salt and pepper to taste
PREPARATION:
1.Cut chicken into ½ inch thick slices. Season with chopped garlic, five-spice powder, salt, pepper and paprika powder.
2.In a large bowl, add breakfast cereal and crush it. Prepare your dredging station with flour, cereal and egg wash (egg and milk mixture).
3.Begin to dredge your chicken pieces for frying, going from flour to egg wash to crushed cereal.
4.Fry until golden and serve with ketchup or any other condiments. Enjoy!
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Ingredients for Recipe #3
350g Chicken breast
1/3 cup Shallot
½ cup Leek
1 cup Bok Choy
½ cup Carrot
1/4 cup Ginger
1/2 tbsp Sesame oil
2 tbsp Soy sauce
Salt and pepper to taste
PREPARATION:
1.Slice and chop bok choy, ginger, shallot and carrot into thin strips.
2.Season with salt, pepper and olive oil.
3.Slice chicken breast into ½ thick slices and season with salt, pepper, soy sauce and olive oil.
4.On parchment paper, place on slice of chicken breast down, then top with a small handful of vegetables and finish with another slice of chicken on top.
5.Fold over the parchment paper to form an envelope like parcel.
6.Bake at 400°F/200°C for 15 minutes.
Enjoy!
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