When I first started cooking chicken-related dishes, I wasn’t very good at handling chicken breasts. In addition, I didn’t know how to control the heat, so the chicken breasts that came out of the pot were like boiled chicken breasts. So in the later stages of cooking, I abandoned chicken breasts and used chicken legs instead.

A while ago, my uncle made curry and used chicken breasts that he marinated himself. When it came out of the pot, it was even more tender than chicken legs. The most important thing is that chicken breast is much easier to cut than chicken thigh!

So I want to record the marinating method of chicken breast. This makes it very convenient whether you are making Kung Pao Chicken or Curry Chicken.

Ingredients

1 piece of chicken breast

2 teaspoons of water

1 teaspoon of light soy sauce

2 cooking wine teaspoon

Sesame oil half teaspoon

Sweet potato starch 1 teaspoon

How to marinate super tender chicken breast

Chicken breast is completely melted . Massage the chicken breast for 2 minutes.

Cut into pieces. Add water. Mix well.

Add light soy sauce, cooking wine, and sesame oil. Mix well. Let it sit for 20 to 30 minutes to allow the chicken breast to fully absorb the marinade.

Finally, before frying the chicken breast, add an appropriate amount of starch and mix well.

Tips: Although the chicken breasts treated in this way will be very tender, you still have to pay attention to the heat when cooking. You can process the chicken and other ingredients in batches to avoid overcooking the chicken breasts.