Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Take the chicken breast out of the refrigerator and let it come to room temperature.
- In a bowl, combine 2.5 tbsp mayonnaise, 0.5 tbsp ketchup, 0.5 tsp soy sauce, 0.5 tsp lemon juice, and 1 tsp sugar. Mix well to create the sauce.
- In a separate bowl, add 1 egg white and a pinch and a little more salt. Mix thoroughly by cutting through the egg white. Refrigerate the egg yolk for later use.
- Remove the skin from the chicken breast and use a knife to remove any remaining membrane.
- Identify the grain of the chicken breast, divide it into two pieces along the grain, and slice thinly against the grain into 2cm wide pieces. [This is the key!] To ensure tender chicken, it's crucial to cut against the grain.
- Add the cut chicken breast to the bowl with the egg white marinade and mix lightly.
- Lightly coat a frying pan with vegetable oil.
- Measure out 2 tbsp potato starch and have it ready.
- Thoroughly rub the chicken breast with the egg white, ensuring it's evenly coated. [This is the key!] Egg whites have the property of trapping moisture, which helps to make the chicken juicy.
- Add the potato starch and mix well until it becomes thick and coats the chicken with the egg white. [This is the key!] Adding potato starch prevents the egg white from peeling off during cooking and helps to seal in moisture twice.
- Arrange the marinated chicken breast in the oiled frying pan without overlapping.
- Heat the frying pan over low heat. [This is the key!] High heat can make the surface dry out, so cook gently over low heat.
- Once the frying pan is warm and you hear a sizzling sound, use chopsticks to separate the chicken pieces so they don't stick together.
- Cook gently for 2 minutes.
- Flip the chicken pieces and cook for another 2 minutes until cooked through.
- Turn off the heat.
- Drain the oil from the cooked chicken pieces, starting with the smaller ones, and add them to the bowl with the prepared sauce.
- Mix the chicken and sauce thoroughly while hot, ensuring the sauce thickens and coats the chicken evenly. [This is the key!] Mixing while hot helps the sauce thicken and adhere well to the chicken.
- Transfer to a serving dish.
- Lightly break the reserved egg yolk and drizzle it over the top. [This is the key!] Adding the egg yolk at the end makes the overall sauce mellow and adds a rich accent.
- Sprinkle with parsley and serve. Enjoy!
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