Tried this recipe from NoRecipes blog- what an exciting new way to cook chicken breast!
You can use this method for skillet chicken breasts with a variety of sauces. I want to try an orange chicken version next!
Key points:
- Pounding chicken breasts until thin is absolutely necessary for even cooking
- Liberally sprinkle salt and pepper on the raw chicken- probably 1/2 tea coarse salt or more per breast (I undersalted mine!)
- Dusting in potato starch (katakuriko) keeps the moisture in and makes the sauce stick to the chicken
- Fry in small amount of oil to sear the outside. Then nestle back into the pan with whatever sauce and put on low to finish cooking.
- Japanese thin sliced chicken http://oishikatta.blogspot.com/2008/09/japanese-sauteed-chicken-slices-bbq.html
- Orange chicken from NoRecipes
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