Velvet Chicken Breast
Serves 1
Directions
- 1Combine cornstarch and baking soda in a bowl, add chicken slices, and toss until coated.
- 2Place chicken slices on a chopping board and use a rolling pin to pound them until thin and slightly translucent.
- 3Place capsicum, garlic, and spring onion in a heatproof bowl, then pour hot oil over the aromatics.
- 4Stir in sugar, soy sauce, oyster sauce, sea salt, sesame seeds, and chilli oil to the bowl.
- 5Bring a pot of water to a boil with Sichuan peppercorns, spring onion, ginger, and cooking wine.
- 6Cook the chicken in small batches for about one minute until fully white.
- 7Transfer cooked chicken directly into the sauce, toss until evenly coated, and serve.
Ingredients
- 1 chicken breast, thinly sliced
- 1/2 cup cornstarch
- 1/2 tsp baking soda
- green capsicum, finely chopped
- red capsicum, finely chopped
- garlic, minced
- spring onion, chopped
- sugar
- soy sauce
- oyster sauce
- sea salt
- sesame seeds
- chilli oil (optional)
- hot oil
- sichuan peppercorns
- spring onion
- ginger, sliced
- cooking wine
Equipment
bowlchopping boardrolling pinheatproof bowlspatulapottongsstrainer
Tips
- You can place a piece of cling wrap over the chicken before pounding to prevent it from sticking to the rolling pin.
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