Pan-Fried Chicken Breast (洋蔥雞扒)

Turn chicken breast and onions into a gourmet weeknight dinner that's super juicy and flavorful!

flodesk gif
Prep Time
15 min
Total Time
25 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

Delicious and easy to cook, chicken is always a great option for weeknight dinners. Today, my dad shows how he prepares chicken breast and turns the lean and healthy cut into a gourmet meal. All you need are some onions and a few Chinese pantry staples.

If you're a fan of chicken, my dad has lots of recipes that are great for dinner, including Pan-Fried Chicken Thighs, Lemon Chicken and Sesame Chicken.

An expert Chinese chef's secret to juicy, tender chicken breasts

The key to my dad's flavorful and juicy chicken is a brine. Submerging the meat in a saltwater solution raises, the salt will raise the chicken's moisture content through osmosis and breaks down some of the proteins. This enhances flavor, tenderness and juiciness. My dad also says it can help remove any odors or flavors that the chicken may have picked up in the fridge.

What to serve with pan-fried chicken breasts

Complete your meal with one of my dad's vegetables dishes, such his Broccoli Stir Fry, Choy Sum with Garlic or Chinese Broccoli with Oyster Sauce. They're all simple and delicious!

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 1 teaspoon salt
  • 2 cup water
  • 1 lb chicken breast
  • 0.50 white onion
  • 0.50 red onion
  • 3 tablespoon cornstarch
  • 3 oz oil
  • 1 teaspoon cooking wine
  • 1 teaspoon sesame oil

Marinade Ingredients

  • 2 tablespoon oyster sauce
  • 2 teaspoon light soy sauce
  • 1 tablespoon cooking wine
  • 1 teaspoon sugar
  • 0.50 teaspoon salt
  • 0.25 teaspoon white pepper
  • 2 tablespoon cornstarch
  • 1 tablespoon water
  • 0.50 oz ginger (

    grated

    )

Sauce Ingredients

  • 1 tablespoon oyster sauce
  • 2 teaspoon light soy sauce
  • 2 teaspoon sugar
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon cornstarch
  • 3 tablespoon water
  • 1 tablespoon cooking wine

On cooking wine

Cooking wine makes an appearance several times in this recipe. It's used in the marinade, sauce and at the very end pf pan frying as a finishing ingredient. It plays an important role by binding alcohol-soluble flavor compounds to bring them to the forefront of the dish.

When used in the marinade, the alcohol carries and infuses oil- and water-soluble flavors that don't naturally want to bind together. It can also help counteract any gaminess or meatiness. We also add it during cooking to help release aromatic molecules that take the dish to the next level.

If you don't utilize the cooking wine, the chicken will still be delicious, but we highly recommend it.

Substution Tip: You can use water or broth in place of cooking wine.

Step 1: Prep chicken

In a large bowl, dissolve the salt (1 teaspoon) into the water (2 cup). Fully submerge the chicken breast (1 lb) in the water for 30 minutes to 1 hour. Brining the chicken will help keep it nice and juicy. Generally, the longer, the better, but don't go more than 24 hours.

Once you're done brining, remove the chicken from the water. Slice the chicken against the grain into 3 equal-sized pieces. Next, slice at an angle to create 1-inch thick chicken cutlets. Finally, use the back of your knife to lightly pound both sides of the chicken. This will help tenderize the meat.

Step 2: Prep marinade

In a medium bowl, add the oyster sauce (2 tablespoon), light soy sauce (2 teaspoon), cooking wine (1 tablespoon), sugar (1 teaspoon), salt (0.50 teaspoon), white pepper (0.25 teaspoon), cornstarch (2 tablespoon) and grated ginger (0.50 oz). Mix thoroughly to combine. Add the chicken breast and use your hands to massage the marinade into the meat.

Chef's Tip: To turn the ginger into a grated paste, my dad uses his knife. Cut the ginger into thin slices, then use a slap and pull motion to pulverize the ginger. Mince the paste to cut through any remaining fibers.

Step 3: Prep aromatics

On a separate cutting board, slice the white onion (0.50 ) into 1/4-inch strips going along the grain. My dad prefers to cut this way to help the strips stay intact.

Slice the red onion (0.50 ) into 1/4-inch strips, also going along the grain.

Step 4: Make sauce

In a small bowl, combine the oyster sauce (1 tablespoon), light soy sauce (2 teaspoon), sugar (2 teaspoon), chicken bouillon powder (1 teaspoon), cornstarch (1 teaspoon), water (3 tablespoon) and cooking wine (1 tablespoon). Stir to thoroughly mix.

Step 5: Pan fry chicken

Spread the cornstarch (3 tablespoon) out on a plate and coat each piece of chicken cutlet on both sides. This helps seal in the juices.

Heat up a flat bottom pan on high for 1 to 2 minutes on high heat. Add the oil (3 oz) and let it heat up for 30 seconds to 1 minute.

Turn the heat down to a medium low. Start laying in your cutlets one at a time. Fry the cutlets for 3 minutes before flipping. A nice browned crust should have formed. Once flipped, fry for 1 more minute. The chicken is done once the internal temperature reaches 165°F.

Add all of the sliced white onions to the pan and half of the sliced red onions to the pan, making sure to spread them out. Decrease the heat to low.

Pour the cooking wine (1 teaspoon) around the edge of the pan. Cover the pan for 30 seconds.

Add the sauce, pouring it over the chicken. If needed, move the chicken around to make sure each piece gets coated in the sauce.

Add the sesame oil (1 teaspoon). Garnish with the remaining red onions.

To plate, place the chicken on your serving platter, followed by the onions.

FAQ

Can you freeze marinated chicken breast?

  • While you can freeze marinated chicken breast for future cooking, the results won't be as good since the meat releases water as it thaws.

How do you pan fry chicken breast without drying it out?

  • My dad uses two techniques to prevent the chicken breast from drying out. First, he slices it into thin cutlets and tenderizes each piece. Next, he coats each piece in cornstarch to help seal in the juices and form a nice crust around the chicken.

Do you pan fry chicken on high or low heat?

  • Start with high heat to get a nice golden brown sear on the chicken, then decrease the heat so you don't burn and overcook the meat.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/pan-fried-chicken-breast
Pan-Fried Chicken Breast (洋蔥雞扒)
Turn chicken breast and onions into a gourmet weeknight dinner that's super juicy and flavorful!
  • Prep Time: 15 min
  • Total Time: 25 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 1 teaspoon salt
  • 2 cup water
  • 1 lb chicken breast
  • 0.50 white onion
  • 0.50 red onion
  • 3 tablespoon cornstarch
  • 3 oz oil
  • 1 teaspoon cooking wine
  • 1 teaspoon sesame oil

Marinade Ingredients

  • 2 tablespoon oyster sauce
  • 2 teaspoon light soy sauce
  • 1 tablespoon cooking wine
  • 1 teaspoon sugar
  • 0.50 teaspoon salt
  • 0.25 teaspoon white pepper
  • 2 tablespoon cornstarch
  • 1 tablespoon water
  • 0.50 oz ginger (

    grated

    )

Sauce Ingredients

  • 1 tablespoon oyster sauce
  • 2 teaspoon light soy sauce
  • 2 teaspoon sugar
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon cornstarch
  • 3 tablespoon water
  • 1 tablespoon cooking wine

Step 1 - Prep chicken

↑ Jump to details

In a large bowl, dissolve the salt (1 teaspoon) into the water (2 cup). Fully submerge the chicken breast (1 lb) in the water for 30 minutes to 1 hour. Do not brine for longer than 24 hours if prepping ahead of time.

Remove the chicken and slice against the grain into 3 equal-sized pieces. Next, slice at an angle to create 1-inch thick chicken cutlets. Finally, use the back of your knife to tenderize both sides of the cutlets.

Step 2 - Prep marinade

↑ Jump to details

In a medium bowl, add the oyster sauce (2 tablespoon), light soy sauce (2 teaspoon), cooking wine (1 tablespoon), sugar (1 teaspoon), salt (0.50 teaspoon), white pepper (0.25 teaspoon), cornstarch (2 tablespoon) and grated ginger (0.50 oz). Mix thoroughly to combine. Add the chicken breast and use your hands to massage the marinade into the meat.

Step 3 - Prep aromatics

↑ Jump to details

On a separate cutting board, slice the white onion (0.50 ) into 1/4-inch strips going along the grain.

Slice the red onion (0.50 ) into 1/4-inch strips, also going along the grain.

Step 4 - Make sauce

↑ Jump to details

In a small bowl, combine the oyster sauce (1 tablespoon), light soy sauce (2 teaspoon), sugar (2 teaspoon), chicken bouillon powder (1 teaspoon), cornstarch (1 teaspoon), water (3 tablespoon) and cooking wine (1 tablespoon). Stir to thoroughly mix.

Step 5 - Pan fry chicken

↑ Jump to details

Spread the cornstarch (3 tablespoon) out on a plate and coat each piece of chicken cutlet on both sides.

Heat up a flat bottom pan on high for 1 to 2 minutes on high heat. Add the oil (3 oz) and let it heat up for 30 seconds to 1 minute.

Turn the heat down to a medium low. Start laying in your cutlets one at a time. Fry the cutlets for 3 minutes before flipping. A nice browned crust should have formed. Once flipped, fry for 1 more minute. The chicken is done once the internal temperature reaches 165°F.

Add all of the sliced white onions to the pan and half of the sliced red onions to the pan, making sure to spread them out. Decrease the heat to low.

Pour the cooking wine (1 teaspoon) around the edge of the pan. Cover the pan for 30 seconds.

Add the sauce, pouring it over the chicken. If needed, move the chicken around to make sure each piece gets coated in the sauce.

Add the sesame oil (1 teaspoon). Garnish with the remaining red onions.

To plate, place the chicken on your serving platter, followed by the onions.

Step 6 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 7 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.