Simple and delicious chicken breast, specializing in all kinds of do not like chicken breasts ~
After the chicken breast is taken, the smooth side is cut into pieces, but the bottom is still connected, and the width is about 5mm.
Turn the chopped chicken breast over and slap it on the cutting board to make the chicken loose and the cut lines more slack.
Mix the three sauces mentioned above evenly to become a so-called teriyaki sauce, preferably with a plate.
Cut the chicken side down, place it flat on the plate, so that the sauce is evenly soaked and enters the cut lines of the chicken. Allow to stand for half an hour (can be adjusted as appropriate)
Pan, put salad oil slightly over the bottom, medium heat. When the oil is 50% hot, put the chicken breasts face up into the pot. Turn over after 1 minute, then turn back in 1 minute, try not to break the shape. After the chicken has hardened, it will be fired for 5 minutes.
At this time, observe the chicken. If you think the color is too light or the taste is too light, you can make the soy sauce or soy sauce again, directly pour the juice in the pot, then collect the juice in the middle of the fire, and start the pot!