Pan-Fried Chicken Breast with Onions

Steps

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1. 1
   Prepare the brine: Pour about 2 cups of water into a bowl, add 1 tsp of salt, and stir until dissolved.
   ▶ ≈0:20
2. 2
   Submerge the chicken breast in the brine, ensuring it is fully covered. Let it soak for 30 minutes to an hour to allow the salt to increase the chicken's moisture content and enhance tenderness through osmosis.
   ▶ ≈0:34
3. 3
   After draining the chicken, portion it into 3 roughly equal chunks. Then, cutting against the grain at a slight angle, slice each chunk into approximately 1-inch-thick cutlets.
   ▶ ≈1:21
4. 4
   Use the back of the knife to gently pound the chicken cutlets, then use the spine of the knife to tenderize both sides, making them more even and tender.
   ▶ ≈2:10
5. 5
   Prepare the marinade: In a bowl, combine 2 tbsp oyster sauce, 2 tsp light soy sauce, 1 tbsp cooking wine, 1 tsp sugar, 1/2 tsp salt, 1/4 tsp white pepper, 2 tbsp cornstarch, 1 tbsp water, and 1/2 oz ginger paste. Mix well until fully combined.
   ▶ ≈3:07
6. 6
   Add the chicken cutlets to the marinade and use your hands to mix thoroughly, ensuring every piece is evenly coated.
   ▶ ≈4:02
7. 7
   Using a clean cutting board, slice half a white onion and half a red onion into thin strips, cutting along the grain from root to top to keep the strips intact.
   ▶ ≈4:41
8. 8
   Prepare the sauce: In a bowl, mix together 1 tbsp oyster sauce, 2 tsp light soy sauce, 2 tsp sugar, 1 tsp chicken bouillon powder, 1 tsp cornstarch, 3 tbsp water, and 1 tbsp cooking wine. Set aside.
   ▶ ≈5:25
9. 9
   Spread 2 to 3 tbsp of cornstarch on a plate. Lightly dredge each marinated chicken cutlet in the cornstarch to create a dry coating that will seal in the juices during frying.
   ▶ ≈5:45
10. 10
    Heat a non-stick or stainless steel pan over high heat until very hot (the pan bottom begins to change color). Add 3 oz of oil and once the oil is hot, reduce to medium heat.
    ▶ ≈6:09
11. 11
    Carefully lay each chicken cutlet into the hot oil one at a time. Fry on one side for about 3 minutes until golden brown, then flip and fry the other side for 1 minute until both sides are golden brown.
    ▶ ≈6:48
12. 12
    Add the white onion strips to the pan and spread them out, then add the red onion strips (reserving some for garnish). Lower the heat. Pour 1 tsp of cooking wine around the pan and cover for 30 seconds to infuse the flavors.
    ▶ ≈7:31
13. 13
    Pour the prepared sauce over the chicken and onions. Gently agitate and move everything around to ensure an even coating. Continue cooking over low to medium heat until the chicken reaches an internal temperature of 160°F to 165°F in the center.
    ▶ ≈8:27
14. 14
    Drizzle 1 tsp of sesame oil over the dish and garnish with the reserved red onion strips.
    ▶ ≈8:59
15. 15
    To plate: arrange the chicken cutlets on a plate and top with the onions and sauce.
    ▶ ≈9:06