Crispy Chicken Breast Fillets

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

2 whole chicken breasts
1/4 c. of light soy sauce
1 c. of flour
1 tsp. of salt
1/2 tsp. of powdered black pepper
1/2 tsp. of ground oregano
3 tbsps. of sesame seeds
2 c. of cooking oil

Cooking procedure :

Debone the chicken breasts. Don’t panic. It’s easy. Use a small knife to loosen the meat then slide your thumb between the meat and the bone while alternately pulling the meat away from the bone.

Divide the meat of each breast into two. Slit each piece sideways without cutting all the way through to make the fillets thinner. This will ensure that they will be cooked through. Season with the light soy sauce and marinate for about 15 minutes.

Mix together the rest of the ingredients.

Heat the cooking oil in a skillet or wok until smoking hot. Dredge both sides of each fillet in the flour mixture then slide onto the hot oil. Cooking only two fillets at a time will make sure that the required temperature of the oil is retained. Otherwise, instead of crisp chicken breast fillets, you will have soggy ones. Cook the fillets, turning once, until both sides are golden. Drain on paper towels. Chop into 1″ wide pieces.

Prepare the sauce.

Crush a few segments of garlic and cut a few slices of ginger. Add them to 1 c. of water and bring to a soft boil. Mix together 1/4 c. of water, 1/4 c. of light soy sauce, 2 tbsps. of hoisin sauce, 1 tbsp. of tapioca starch. Pour the mixture into the boiling water, stirring, until the sauce is thick and clear.

Pour the sauce over the chopped chicken fillets or serve on the side.

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April 5, 2004  Print This Post   
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Comments

3 Responses to “Crispy Chicken Breast Fillets”
  1. precy says:
    October 25, 2009 at 8:20 pm

    Hi Ms Connie!

    I already tried this recipe and it was good…Must cook again! Just a question, is it possible to bake this instead of frying? Really wanto to omit the frying part….Thanks

    Reply

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  1. Hoisin sauce — Inside an Asian Pantry says:
    February 15, 2008 at 12:11 am

    [...] Crispy chicken breast fillets [...]

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