Le blanc de poulet poêlé que mon père a préparé 100 000 fois

Ingrédients

• 1 teaspoon salt
• 2 cup water
• 1 lb chicken breast
• 0.5 white onion
• 0.5 red onion
• 3 tablespoon cornstarch
• 3 oz oil
• 1 teaspoon cooking wine
• 1 teaspoon sesame oil
• 2 tablespoon oyster sauce
• 2 teaspoon light soy sauce
• 1 tablespoon cooking wine
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon white pepper
• 2 tablespoon cornstarch
• 1 tablespoon water
• 0.5 oz ginger
• 1 tablespoon oyster sauce
• 2 teaspoon light soy sauce
• 2 teaspoon sugar
• 1 teaspoon chicken bouillon powder
• 1 teaspoon cornstarch
• 3 tablespoon water
• 1 tablespoon cooking wine

Préparation

1. 1

   Prep chicken: In a large bowl, dissolve the salt into the water. Fully submerge the chicken breast in the water for 30 minutes to 1 hour. Brining the chicken will help keep it nice and juicy. Generally, the longer, the better, but don't go more than 24 hours.

2. 2

   Prep marinade: In a medium bowl, add the oyster sauce, light soy sauce, cooking wine, sugar, salt, white pepper, cornstarch and grated ginger. Mix thoroughly to combine. Add the chicken breast and use your hands to massage the marinade into the meat.

3. 3

   Prep aromatics: On a separate cutting board, slice the white onion into 1/4-inch strips going along the grain. My dad prefers to cut this way to help the strips stay intact.

4. 4

   Make sauce: In a small bowl, combine the oyster sauce, light soy sauce, sugar, chicken bouillon powder, cornstarch, water and cooking wine. Stir to thoroughly mix.

5. 5

   Pan fry chicken: Spread the cornstarch out on a plate and coat each piece of chicken cutlet on both sides. This helps seal in the juices.