Skinless Chicken Breast Gyoza: Moist and Juicy Even When Prepared the Night Before
Good evening, this is Oton's Kitchen🤗
Today, I'd like to introduce my "Skinless Chicken Breast Gyoza," which I started making back when I first began preparing breakfast for my son😁
I originally based this recipe on someone else's😊
It was delicious when freshly made, but
I found it would get dry when eaten in the morning...
(Chicken breast tends to get tough when it cools down, right?)
It wasn't really a recipe meant for meal prep or breakfast in the first place,
so I suppose that couldn't be helped😅
But when my son asked for it for breakfast, I just had to give it my best shot🤣
Since then, through trial and error, it has become the recipe it is today🤗
It's a perfect dish for those looking for meal prep or bento recipes using chicken breast
that you can finish preparing the night before.😊
In the morning, just heat it up in the microwave.
Even then, the chicken breast won't dry out,
and this recipe ensures it stays moist and juicy.😊
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[Ingredients]
Chicken breast: 350g
Garlic chives: 50g
Seasoning
Chicken bouillon powder: 1.5 tsp
Oyster sauce: 1 tsp
Soy sauce: 1 tsp
Sake: 1 tsp
Mayonnaise: 1 tsp
Potato starch (for the mixture): 1 tsp
Black pepper: to taste
Potato starch (for shaping): to taste
For frying
Oil: as needed
Sauce 1
Ajishio salt, vinegar, and black pepper: to taste each
Sauce 2
Soy sauce: 1 tbsp
Vinegar: 2 tsp
Ajinomoto: 1 dash
Chili oil: to taste
※This recipe is intended for those searching for "chicken breast skinless gyoza" or "chicken breast meal prep breakfast."
※Since it uses no wrappers, it's low-carb and healthy! Plus, there's no need to wrap them, making prep on a busy night a breeze😁
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Preparation
1. Finely chop the garlic chives.
This level of fineness is fine.
2. Cut the chicken breast into three pieces along the grain, then slice thinly against the grain, cut into strips, and finally dice.
Keep cutting it finely like this.
3. Mince the diced chicken breast with a knife until it becomes sticky.
This part takes a bit of effort, so using store-bought ground chicken breast is also fine😊
※Using ground chicken breast is perfectly fine. In my case, I buy chicken breast in packs of four, so I make it this way.
4. Put the cut ingredients into a bowl.
Seasoning
1. In a bowl, add chicken bouillon powder,
oyster sauce, soy sauce, sake,
mayonnaise, potato starch, and black pepper,
and mix thoroughly.
Please mix well.
2. Let it sit at room temperature for 10 minutes.
*This allows the seasoning to penetrate and helps lock in the moisture.
3. Shape the mixture and coat the surface with potato starch.
You don't need to apply it too thickly.
*Creating a potato starch film on the surface prevents the juices from escaping and makes the outside crispy!
☝️ A quick tip here
When shaping,
keeping the thickness uniform
ensures even cooking.
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Cooking
1. Heat oil in a frying pan.
2. Arrange them in the pan.
Arrange them like this.
☝️ A quick tip here
If you cook chicken breast over high heat, it will instantly harden and become dry.
When chicken breast shrinks suddenly due to high heat, the moisture is pushed out.
Keeping it on medium heat from start to finish
is the biggest secret to a plump finish.
3. Cover and steam-cook.
4. Once browned, flip them over
and steam-cook again.
Flip them when they look like this.
5. Once both sides are browned, turn off the heat
and let them cook through with residual heat.
Sauce
1. Mix vinegar with Ajishio (seasoned salt) and black pepper.
2. Mix vinegar with soy sauce, Ajinomoto, and chili oil.
Top: Vinegar, soy sauce, Ajinomoto, and chili oil
Bottom: Vinegar, Ajishio, and black pepper
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Finishing
Plate it up.
Finished product
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How to reheat in the morning
Heat in the microwave at 500W for 40–50 seconds.
*If it's not enough, add 10 seconds at a time.
*Be careful not to overheat, as it will become tough, so check as you go.
If using a frying pan:
Arrange the gyoza in the pan, cover with a lid,
and steam-fry.
Use low to medium heat, not high heat, and turn off the heat
once they are warmed through.
Leave them covered for another 10–20 seconds
before plating.
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✨Finally
My recommendation is the vinegar, Ajishio, and black pepper sauce; it's light and delicious! 🤗
Thank you for reading until the end! 😊
I hope this makes your time in the kitchen a little easier and more fun! 😊
If you try making this, please share a photo with me! 📸
It really encourages me!!
Please also consider liking and following! 🙇
Next time preview
Next time, I will explain in more detail the '3 secret tricks to make chicken breast dramatically tender,' which I also used in this recipe!
Knowing these will make your chicken breast dishes much harder to mess up! 😁
Please look forward to it! 😊