It is not easy to take too big pieces of chicken breast. Try to control it between 200g and 250g. If it is too big, it will not be easy to taste. According to the feedback from many friends, if it is too thick, you can cut it into two pieces ~ large chicken breasts are more delicious than small chicken breasts

Some girls said that chicken breasts do not need salt very much. You can sprinkle more salt as appropriate~ If you have normal taste, don’t sprinkle it hard, it will be salty (seriously)

Sprinkle salt and black pepper on both sides of the chicken breast, massage lightly for a while, and let it sit About 15 minutes. (You can also sprinkle as much salt and pepper as you like!)

While the chicken breasts are marinating, start preparing the sauce. Chop the garlic into minced garlic, add a spoonful of honey, and add olive oil.

If you don’t have a measuring spoon, use the spoon you usually use for soup, 1 spoon of honey, 2-3 spoons of olive oil

If there is more chicken, you will need more sauce. The sauce needs to be enough to coat the chicken breasts perfectly

Many friends left messages asking what to do if there is no olive oil~ Practice comes true, so I tried it with peanut oil, and the taste is also excellent~ However, it is still recommended to use it Olive oil, more tender! If you really don’t have olive oil, please use light vegetable oil instead of butter or lard!

Stir evenly with a spoon. Because honey is thicker, it needs to be stirred for a while.

Place the chicken breasts on plastic wrap and spread the sauce evenly on both sides. If you don’t have plastic wrap, you can use a plastic bag or an airtight bowl.

The sauce should be enough to cover both sides, so that the olive oil fried after marinating will be tender enough

Seal and refrigerate overnight.

The refrigeration layer is the fresh-keeping layer, the layer where eggs and milk are usually placed.

Remember to use a non-stick pan, otherwise you will cry - -

Add a little olive oil to the pan (actually you don’t need to add oil) and pour the chicken breasts into the pan together with the sauce. .

All! Procedure! Small! fire! build! build! son!

Fry until dark brown and then flip over. Don't extend the time in order to pursue the crispy color, as it will lose its tenderness after frying for a long time~ (golden brown in the lower left corner of the picture is enough)

The whole process takes about 10 minutes, please operate according to the actual condition of the chicken; yes! Small! fire! Because the sauce contains honey and minced garlic, it is especially easy to burn and burn the pan... burnt minced garlic will not! want! eat! Got it! Be good~

If you find that the meat inside is red after frying, please fry it for a while. It must be cooked before eating, be good~

I like it to be browned and crispy. So the frying is quite frantic and the firepower is a bit too much. (Please! No! Want! Easy! Easy! Imitation! Imitation)

Everyone can do it according to their own needs! Kang! habit! used! Frying does not require frying to achieve a crispy texture, as long as it is golden and cooked, you can eat it.

If the frying is successful, the chicken will ooze juice slightly when cut, perfect (Zu Lan Lian)

Anyway, as long as you think it tastes good, frying is enough, no matter what his standards are. What~?

The texture is really crispy on the outside and juicy on the inside!

It tastes better if you cut it slightly thicker! The cut chicken breast can be dipped in the sauce~ Very tasty and crispy!

I have to say something verbose at this point. If you have too much salt in your hands, eat it with salad or sandwich. If that doesn’t work, just eat it with plain porridge; if it’s too bland, Eat it with sauce! What kind of tomato sauce, Thai sweet chili, etc.