[Ingredients (Serves 4)]
Chicken breast: 2 pieces (600g)
A [Soy sauce: 2 tbsp; Granulated chicken stock powder: 1 tbsp; Grated garlic and grated ginger (from a tube): 1 tsp each]
Potato starch: 6 tbsp
Vegetable oil: As needed
Lemon: As needed (cut into wedges)
●Instructions
(1) Place the chicken in a frying pan. Use kitchen shears to cut and spread the meat open so the thickness is uniform—aim for a thickness of about 2 cm.
(2) Add the ingredients from A and coat the chicken thoroughly, then dust both sides with the potato starch.
(3) Place the chicken skin-side down and pour in enough vegetable oil to lightly submerge the meat. Pan-fry over medium heat for about 4 minutes. Once the skin becomes crispy, flip the chicken over and pan-fry for another 4 minutes or so until cooked through. Add more oil during cooking if the amount runs low.
(4) Arrange on a serving dish and serve with the lemon wedges.
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