Cantonese Pan-Seared Chicken Breast

粤式香煎鸡胸

Cantonese Pan-Seared Chicken Breast — CantoneseGuangzhou home cooking.

Ingredients

• boneless, skinless chicken breast
• light soy sauce
• Shaoxing wine
• fresh ginger, finely minced
• neutral oil (e.g., canola or grapeseed)

Instructions

1. Place chicken cutlets between two sheets of parchment. Gently pound with flat side of cleaver or rolling pin to 1 cm thickness, keeping edges intact. (Surface is smooth, slightly glossy, and uniformly thin.)
2. In a shallow dish, combine light soy sauce, Shaoxing wine, and ginger. Add chicken; marinate 10 minutes at room temperature. (Liquid clings lightly to surface; no pooling underneath.)
3. Pat chicken *very* dry with paper towels—moisture is the enemy of sear. Let sit 2 minutes uncovered. (No damp spots visible; surface looks matte, not shiny.)
4. Heat oil in heavy-bottomed skillet (cast iron or stainless) over medium-high until shimmering but not smoking (~180°C / 356°F). Carefully place chicken, smooth-side down. (Oil shimmers like liquid glass; faint ripples form.)
5. Press gently with spatula for first 10 seconds to ensure full contact. Cook undisturbed 5 minutes until deeply golden and release easily. Flip and cook 3–4 more minutes until internal temp hits 65°C. (Bottom is rich amber with defined sear lines; edges curl slightly.)