The pan-fried chicken breast cooked in an electric pan is crispy on the outside and tender on the inside. You can’t even grab it if you are slow at the table.

The pan-fried chicken breast cooked in an electric pan is crispy on the outside and tender on the inside. , even if you are slow to get to the table, you won’t be able to grab it

The electric baking pan used to be used to fry eggs, make pancakes and fruits, etc. This is the first time I have used it to fry chicken breasts. I would like to share my experience with it here. There are two types of electric baking pans. One can adjust the temperature. When it reaches a certain temperature, it will maintain a constant temperature and will not continue to heat. The other is that the temperature cannot be adjusted. The electric baking pan will remain heated unless the power is turned off.

I use an electric baking pan that cannot adjust the temperature, and my experience is to turn it frequently. When you start frying the chicken breast, it will take about 1 minute to turn it over. After turning it 3 times, that is, after 3 minutes, as the temperature rises, the turning time is changed to once every 30 seconds. In about 6 minutes, the chicken breast will be fully cooked, charred on the outside and tender on the inside, and full of aroma.

It should be noted that different brands of electric baking pans have different powers of heating plates. The above time is for reference only. When frying chicken breasts, you should pay attention to it, delay or turn it in advance, and control it flexibly to avoid frying the chicken breasts, which will not only affect your mood but also waste ingredients.

Fried chicken breast

Ingredients required: 2 pieces of chicken breast, 50 grams of shallots, 1 piece of ginger, 1 egg, 5 grams of cooking wine, 1 gram of sugar, 8 grams of salt, 1 gram of light soy sauce and 5 grams of peanut oil.

Preparation method

(1) Wash and slice the ginger. Wash the green onions and cut them into sections, leaving some green onions and cut into finely chopped green onions. Remove the fascia from the chicken breast, rinse, slice and plate.

(2) Add cooking wine, egg white, salt, sugar, light soy sauce, ginger slices, and green onion segments to the chicken breast, mix well, and marinate for 1 hour. In summer, it should be placed in a crisper and placed in the refrigerator.

(3) Plug in the electric pan and preheat it, brush with a layer of oil, add chicken breasts one by one, and fry for 1 minute.

(4) When the time is up, turn over and fry for 1 minute. After the third turn, the time is changed to once every 30 seconds.

(5) After 6 minutes, the chicken breast is cooked. Put it on a plate and sprinkle with chopped green onion to add flavor.

This is a lazy version, suitable for novices to practice. There is also a restaurant method, where you first slice the chicken breasts with a flat blade. By the way, let me introduce what is the flat knife method, which means the knife is parallel to the chopping board. Press the chicken breast with one hand, but don't press too hard. Use the knife in the other hand to push and pull in parallel, starting from one side of the chicken breast and pushing inward until the entire chicken breast is removed. The flat knife method has high requirements on knife skills. The cut meat slices should be consistent in thickness, with the thickness of each slice being about 3 mm.

After all the cuts are made, beat the chicken breast repeatedly with the back of the knife to stretch it and pick out the fascia at the same time. When finished, plate, marinate and cook in the same way as above. When marinating chicken breasts, you can add pepper, Sichuan pepper powder, and dried chili powder according to your own taste