What are the cooking methods for black pepper chicken fillet
Choose boneless chicken leg meat for chicken steak, tender and juicy; Chicken breast is low-fat but tends to be dry. When marinating, add more oil and lock in water.
Choose boneless chicken leg meat for chicken steak, tender and juicy; Chicken breast is low-fat but tends to be dry. When marinating, add more oil and lock in water.
1、 Pan fried black pepper chicken fillet (most commonly used in restaurants, with a good taste)
1. Marinate (20 minutes)
Make a few cuts of chicken leg meat to enhance flavor. Add: salt, crushed black pepper, 1 tablespoon soy sauce, half a tablespoon oyster sauce, a little white sugar, cooking wine, 1 tablespoon cooking oil, minced garlic, mix well and let stand.
2. Steps
Fry the chicken skin in a flat bottomed pan with less oil, facing downwards. Fry over low to medium heat until the skin turns golden brown and the oil comes out;
Flip over and fry the other side, cover the thick chicken fillet with a lid and let it simmer for 3-5 minutes until fully cooked;
Mix black pepper sauce: Leave bottom oil in the pot, add chopped onions and minced garlic, stir fry until fragrant, add water/a little milk, soy sauce, oyster sauce, white sugar, a lot of black pepper, and thicken with a spoonful of water starch;
Pour the sauce over the chicken fillet.
Advantages: The outer skin is crispy and fragrant, the meat is juicy, and it is suitable for pairing with pasta or rice.
2、 Oven baked black pepper chicken fillet (less oil and easier, batch production)
Marinate the chicken as above, spread oil paper on the baking tray, place the chicken fillet on top, and sprinkle a layer of coarse black pepper on the surface;
Bake on high and low heat at 190 ℃ for 15-20 minutes in the middle layer; Flip over and brush the sauce halfway;
After baking, you can boil black pepper sauce to match.
Suitable for commercial meal preparation and weight loss meals, with less oil and no need to cook.
3、 Air frying pan chicken steak with black pepper (Kwai low fat)
Brush a thin layer of oil on the surface of the marinated chicken fillet;
180 ℃ for 10 minutes, pull out the flip, and then 180 ℃ for 6-8 minutes;
After baking, pour homemade black pepper sauce.
Features: Almost no oil smoke, the simplest operation, single meal option.
4、 Black pepper braised chicken fillet (soft and tender, loved by the elderly and children)
Suitable for chicken breast, avoid dry wood:
Fry the chicken fillet until both sides turn slightly yellow and serve;
Stir fry onions and mushrooms in a pan, pour in black pepper sauce, and add chicken fillet over low heat to simmer for 5 minutes;
After collecting the juice, take it out of the pot. The meat is soaked in the soup and soft, tender and not greasy.
Universal formula for black pepper sauce (all methods are universal)
150ml of water, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of white sugar, 2 tablespoons of coarse black pepper, and a little salt. After boiling, drizzle with water and starch to thicken the sauce. If you prefer a rich flavor, you can add a tablespoon of light cream.
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