Crispy Chicken Breast Fillets
The chicken breast fillets were dredged in seasoned flour and sesame seeds, deep-fried in very hot oil until golden, then served with a salty-sweet sauce made by mixing hoisin sauce, light soy sauce, water and tapioca starch.
The least popular part of the chicken in my household is the breast. It is usually used for salads or pasta dishes. Yesterday, there were two whole chicken breasts in the freezer left over from Friday evening’s little dinner get-together with friends. I was wracking my brains for some way of serving them without anybody feeling kind of short-changed because lunch would be nothing but chicken breasts. I thought about Japanese tonkatsu and decided that what could be done with pork fillets could also be done with chicken breast fillets.
Did my family like it? Well, there were no leftovers.
As with any deep-fried dish, it is best to cook the fillets in plenty of smoking hot cooking oil, in batches, so that while the outside is cooked to a crisp, the inside remains moist.
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.