[Oton's Kitchen] Prep at night is OK! Chicken Breast Stick Fry | Stays moist & crispy even in the morning
Prep at night is OK! Chicken Breast Stick Fry | Stays moist & crispy even in the morning
Good evening, this is Oton's Kitchen😊
This time, I will introduce "Chicken Breast Stick Fry" that stays moist inside and crispy outside even if you make it at night.
It's perfect for bento boxes and breakfast,
and it's a favorite menu item I often make for my son's breakfast.
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■ 3 tips for making Chicken Breast Stick Fry "moist & crispy" even with night prep
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① "10-minute marinade" with mayonnaise + sake is the secret to moistness
Chicken breast tends to dry out, so
adding sake + mayonnaise to the marinade
makes it moist and tender all the way through.
The marinade time is "at least 10 minutes."
Just this will keep it from drying out even when eaten the next morning.
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② Lightly coat with "potato starch + flour"
The biggest point is a "thin" coating.
• Thick coating → Becomes heavy
• Thin coating → Crispy and light texture
By combining potato starch and flour,
you get a balance of crispy outside and moist inside.
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③ Cool on a "wire rack rather than paper towels" after pan-frying
If leaving it until morning,
paper towels can easily make the bottom soggy due to steam.
After frying,
cool on a wire rack → moisture escapes and the crispiness is maintained.
Just this makes a huge difference in the texture the next morning.
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■ Ingredients (for 2-3 people)
• Chicken breast: 350g
• Chicken bouillon powder: 2 tsp
• Oyster sauce: 1 tsp
• Sake: 1 tbsp
• Garlic: 1 clove (grated)
• Mayonnaise: 1/2 tsp
• Black pepper/Ajishio (seasoned salt): to taste
• Potato starch: 2 tsp
• Flour: 2 tsp
(*For coating: Potato starch as needed)
• Salad oil: 2 tbsp
• Lemon: 1/8 cut
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■ How to make
0. Preparation (cutting)
Slice the chicken breast thinly (less than 1cm) and
cut into thin stick shapes.
This makes it cook through easily and makes it easy to eat even in the morning.
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1. Marinade (10 minutes)
Put the chicken and the following in a bowl and rub it in:
• Chicken bouillon powder
• Oyster sauce
• Sake
• Grated garlic
• Mayonnaise (moisturizing effect)
If you let it sit for 10 minutes, it becomes surprisingly moist.
Just before frying,
lightly coat with potato starch + flour (2 tsp each).
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2. Pan-frying
Put salad oil (2 tbsp) in a frying pan, and
when it's hot, line up the sticks and fry.
• Fry until both sides are golden brown
• Medium to medium-low heat is fine
• Once cooked, remove to a wire rack
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3. Finishing
Line a plate with paper towels and place the chicken sticks on it.
Sprinkle with Ajishio and black pepper to finish,
and add lemon to complete🍋✨
Crispy outside, moist inside.
You can enjoy it deliciously the next morning even if prepped at night.
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■ How to reheat just before eating in the morning (This is important!)
Chicken breast stick fry prepped at night can be eaten moist & crispy the next morning.
There are two recommended ways to reheat.
① Toaster (crispiest)
・Place on aluminum foil for 3-4 minutes
・Once the surface is lightly warmed, it's ready
→ The crispiness of the coating is restored.
② Frying pan (when you want to finish quickly)
・Do not add oil, use low heat for 1-2 minutes
・Warm while rolling them around
→ Warms while maintaining the moistness.
*Microwaves are not recommended as the coating will become soggy.
If you must use one, 10-15 seconds is best, then
1 minute in the toaster is best.
✨ Summary of points
• Mayonnaise is the secret technique for a tender finish
• Thin coating is fine → Crispy and light texture
• Cooling on a rack prevents sogginess
• Keeps moist even if made at night for the next morning
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✨ Finally
This is a favorite recipe I often make for my son's breakfast.
If you like it, please support me with a comment or a like😊
Please follow me too☺️
Next time,
I will introduce "Chicken Breast Tandoori Chicken prepped at night that stays moist in the morning,"
so please look forward to it😊
