Pan-Seared Chicken

Name: Pan-Seared Chicken
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 1 tender chicken (about 750 g, deboned and steamed); 100 g oil; 4 eggs (beaten into batter); 25 g cucumber (cut into decorative shapes); 50 g tomato (cut into decorative shapes); 25 g cilantro (cut into decorative shapes); to taste Sichuan pepper salt (served as a condiment); 10 g cooking wine; 8 g ginger juice; to taste salt; to taste MSG; to taste flour; to taste cornstarch; to taste meat spices

A golden, crispy Beijing-style dish with a tender, juicy interior and a fresh, savory flavor.

1h 5m

Easy

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Ingredients

tender chicken (about 750 g, deboned and steamed) 1

oil 100 g

eggs (beaten into batter) 4

cucumber (cut into decorative shapes) 25 g

tomato (cut into decorative shapes) 50 g

cilantro (cut into decorative shapes) 25 g

Sichuan pepper salt (served as a condiment) to taste

cooking wine 10 g

ginger juice 8 g

salt to taste

MSG to taste

flour to taste

cornstarch to taste

meat spices to taste

Instructions

Simmering and Seasoning

Clean the chicken thoroughly. Place it in a pot, add water and meat spices, and simmer until about 70-80% cooked, then remove. Debone the chicken and arrange it on a plate. Add ginger juice, MSG, and cooking wine, then steam until fully cooked. Coat both sides of the chicken with flour.

Preparing the Egg Batter

Beat the eggs and mix in salt, cornstarch, and cooking wine to form an egg batter.

Coating with Batter

Coat the flour-dusted chicken evenly with the prepared egg batter.

Frying and Plating

Heat oil in a wok to about 50-60% hot (roughly 150-180°C), then fry the battered chicken until golden brown. Remove and drain off excess oil, then transfer to a serving plate. Wash the cucumber, tomato, and cilantro, cut them into various decorative shapes, and arrange them around the chicken. Serve with a small dish of Sichuan pepper salt on the side.