Pan-Fried Chicken Slices (Guo Ta Ji Pian)

Name: Pan-Fried Chicken Slices (Guo Ta Ji Pian)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 750 g Raw chicken breast (remove tendons, wash, slice into 0.2 cm thick large pieces, score one side with a knife); 10 g Scallion (finely chopped); 10 g Ginger (finely chopped); 5 g Fine salt; 100 g Peanut oil; 10 g Soy sauce; 1 g MSG; 20 g Shaoxing wine; Flour, to taste; 1 Egg (mixed with wet starch into egg paste); Wet starch, to taste; Clear broth, to taste

Shandong cuisine. The finished dish is golden and glossy in color, with a savory taste, tender meat, and a rich, juicy flavor.

40 min

Easy

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Pan-Fried Chicken Slices (Guo Ta Ji Pian)

Ingredients

Raw chicken breast (remove tendons, wash, slice into 0.2 cm thick large pieces, score one side with a knife) 750 g

Scallion (finely chopped) 10 g

Ginger (finely chopped) 10 g

Fine salt 5 g

Peanut oil 100 g

Soy sauce 10 g

MSG 1 g

Shaoxing wine 20 g

Flour to taste

Egg (mixed with wet starch into egg paste) 1

Wet starch to taste

Clear broth to taste

Instructions

Preparing the chicken

Remove the tendons from the raw chicken breast, wash it, and slice it into 0.2 cm thick large pieces. Score one side of each slice with a knife.

Marinating and coating

Arrange the chicken slices scored side up on a plate, evenly sprinkle with chopped scallion, chopped ginger, soy sauce, and fine salt to marinate and absorb the flavors, then evenly coat both sides of each slice with flour.

Preparing the egg mixture and sauce

In one bowl, mix the egg with wet starch to make a smooth egg paste. In another bowl, combine the Shaoxing wine, MSG, soy sauce, fine salt, and clear broth to make the sauce.

Pan-frying the dish

Pour the peanut oil into a pan and heat it to about 80% hot. Coat the chicken slices evenly with the egg paste and place them in the oil. Pan-fry both sides until golden brown, then drain off excess oil from the pan. Lower the heat and simmer gently until the sauce is nearly absorbed. Remove from the pan, invert onto a serving plate, and serve.