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Fried chicken fillet in a frying pan in Chinese

Chinese-Style Pan-Fried Chicken

An unusual way to cook tender, juicy, and delicious chicken! I first tried this at a Chinese restaurant, but it turned out to be so simple that I recreated it at home — and it worked. Now I'll share it with you. One thing to know from the start: everything is fried over high heat in vegetable oil and stirred quickly. That's the only way you get that crisp, browned edge.

ninaola

Recipe author

Fried chicken fillet in a frying pan in Chinese

Composition / ingredients

Servings:

Chicken (fillets)

Cucumbers

Bell pepper (green)

Green onion

Garlic

Soy sauce

Sherry

Honey

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 18 g

Fats 50 % 18 g

Carbohydrates 0 % 0 g

231 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 20 min

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Cut the chicken fillets into thin strips or slices about 2 to 3 inches long. Cut the cucumber lengthwise, then crosswise, and scoop out the seedy core — a spoon works best. Then slice it into strips, salt it, and let it sit for about twenty minutes to drain off the juices. Do the same with the green onion and the green bell pepper. (You can use red pepper instead; it just looks a little different and won't change the flavor at all.) Now for the main event: you need a big skillet, heated until very hot. Add the ingredients in this order — the pepper first, then the meat a minute later. Season with salt and pepper and fry it for about the same amount of time. Then add the cucumber, soy sauce, honey, and sherry. This fried chicken is best eaten right away.