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!
- 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.