Chinese Braised Chicken Breast
Chinese Braised Chicken Breast
Ingredients
For the Chicken
- 2 chicken breasts, sliced into thick pieces
- 1 piece ginger, smashed
- 3 tablespoons cooking wine
- 2 tablespoons light soy sauce
- 1 egg
- 6 tablespoons cornstarch
- 1 bunch green onions, whites and greens separated
- as needed oil, for frying
For the Braising Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1/2 tablespoon sugar
- 1/2 teaspoon Chinese five spice
- 1/4 teaspoon chicken powder, or a little, to taste
- 1 1/2 cups water
Instructions
- 1
Begin by preparing the chicken. Slice the chicken breasts into thick pieces, about 1/2-inch thick. Using a meat mallet, lightly pound each chicken piece to an even thickness. This helps tenderize the chicken and ensures even cooking.
⏱️ 5 min
- 2
In a medium bowl, combine the smashed ginger and cooking wine. Add the 2 tablespoons of light soy sauce. Add the sliced chicken to this mixture and massage it gently for about 1 minute, ensuring each piece is well coated with the marinade.
⏱️ 3 min
- 3
To the marinated chicken, add the egg and cornstarch. Mix thoroughly until all the chicken pieces are evenly coated. This coating will create a light crispness when fried and help thicken the sauce later.
⏱️ 2 min
- 4
Heat a large pan or wok over medium heat. Add enough oil to generously coat the bottom of the pan. Once the oil is hot, pan-fry the chicken in batches if necessary to avoid overcrowding, until golden brown on both sides, about 3-4 minutes per side. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 8 min
- 5
In the same pan with any remaining oil, add the smashed ginger (from the marinade, if desired, or a fresh piece) and the white parts of the green onions. Sauté for about 1 minute until fragrant.
⏱️ 2 min
- 6
Arrange the green parts of the green onions evenly across the bottom of the pan. Carefully place the pan-fried chicken pieces on top of the green onions.
⏱️ 1 min
- 7
In a separate small bowl, whisk together the 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1/2 tablespoon sugar, 1/2 teaspoon Chinese five spice, and chicken powder. Pour this sauce mixture and the 1 1/2 cups of water over the chicken in the pan. Bring the liquid to a boil.
⏱️ 2 min
- 8
Once boiling, reduce the heat to medium-low, cover the pan, and let the chicken simmer gently for 10 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
⏱️ 10 min
- 9
After 10 minutes, remove the lid. Increase the heat slightly to medium and continue to cook, stirring occasionally, until the sauce has reduced and thickened to a glossy consistency. Serve hot with steamed rice.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Braised Chicken Breast
For the Chicken
- 2 chicken breasts, sliced into thick pieces
- 1 piece ginger, smashed
- 3 tablespoons cooking wine
- 2 tablespoons light soy sauce
- 1 egg
- 6 tablespoons cornstarch
- 1 bunch green onions, whites and greens separated
- as needed oil, for frying
For the Braising Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1/2 tablespoon sugar
- 1/2 teaspoon Chinese five spice
- 1/4 teaspoon chicken powder, or a little, to taste
- 1 1/2 cups water
Instructions
- 1
Begin by preparing the chicken. Slice the chicken breasts into thick pieces, about 1/2-inch thick. Using a meat mallet, lightly pound each chicken piece to an even thickness. This helps tenderize the chicken and ensures even cooking.
⏱️ 5 min - 2
In a medium bowl, combine the smashed ginger and cooking wine. Add the 2 tablespoons of light soy sauce. Add the sliced chicken to this mixture and massage it gently for about 1 minute, ensuring each piece is well coated with the marinade.
⏱️ 3 min - 3
To the marinated chicken, add the egg and cornstarch. Mix thoroughly until all the chicken pieces are evenly coated. This coating will create a light crispness when fried and help thicken the sauce later.
⏱️ 2 min - 4
Heat a large pan or wok over medium heat. Add enough oil to generously coat the bottom of the pan. Once the oil is hot, pan-fry the chicken in batches if necessary to avoid overcrowding, until golden brown on both sides, about 3-4 minutes per side. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 8 min - 5
In the same pan with any remaining oil, add the smashed ginger (from the marinade, if desired, or a fresh piece) and the white parts of the green onions. Sauté for about 1 minute until fragrant.
⏱️ 2 min - 6
Arrange the green parts of the green onions evenly across the bottom of the pan. Carefully place the pan-fried chicken pieces on top of the green onions.
⏱️ 1 min - 7
In a separate small bowl, whisk together the 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1/2 tablespoon sugar, 1/2 teaspoon Chinese five spice, and chicken powder. Pour this sauce mixture and the 1 1/2 cups of water over the chicken in the pan. Bring the liquid to a boil.
⏱️ 2 min - 8
Once boiling, reduce the heat to medium-low, cover the pan, and let the chicken simmer gently for 10 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
⏱️ 10 min - 9
After 10 minutes, remove the lid. Increase the heat slightly to medium and continue to cook, stirring occasionally, until the sauce has reduced and thickened to a glossy consistency. Serve hot with steamed rice.
⏱️ 4 min