Juicy Pan Seared Chicken Breast (嫩煎鸡胸肉)

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  COOK TIME

  Prep 35m • Cook 6m

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  VIEWS

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1. Boneless

   1 piece (~250 g), skinless chicken breast

2. Salt

   ½ tsp

3. Black pepper

   1 tsp, freshly ground

4. Garlic

   2 tsp (~2 cloves), minced

5. Light Soy sauce

   2 tsp

   Can’t find it? Try this one.

6. Shaoxing cooking wine

   1 tbsp (or dry sherry)

   Can’t find it? Try this one.

7. Cornstarch

   1 tsp

8. Water

   50 ml (≈3½ tbsp)

9. Olive oil or neutral oil

   1 tsp

1. Step 1: Slice thin, then give it a light pound

   Cut the chicken breast horizontally into two even pieces (~1.5 cm thick). Gently pound with the back of a knife to even out thickness and loosen fibers.

   

2. Step 2: Marinate—don’t skip the cornstarch

   Mix salt, pepper, garlic, soy sauce, Shaoxing cooking wine or dry sherry, and cornstarch in a bowl. Add chicken, coat well, and marinate 30 minutes (minimum 15 if rushed).

   

3. Step 3: Sear just to seal the surface

   Heat oil in a skillet over medium heat (~20 seconds). Sear each side for 15 seconds—just until the surface turns opaque. Don’t try to cook through yet.

   

4. Step 4: Steam briefly, then finish with color

   Pour in water, cover immediately, and simmer on low for 2 minutes. Uncover, turn heat to medium, and sear each side another 20 seconds.

   

5. Step 5: Let it rest before slicing

   Rest for 1 minute off heat—this keeps the juices inside instead of running out when you cut.

   

1. If your chicken breast is extra thick (over 2 cm), slice it before marinating—otherwise the outside dries out before the center cooks through.

2. The pan should hiss when the chicken hits it. If not, wait another 10 seconds—cold oil = soggy chicken.

3. Use a timer for the steam step. Two minutes is enough; three and it starts to get rubbery.

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