Why Does Chicken Breast Become Dry? How to Fix It with Chinese Chef Secrets!

Ingredients
Chicken breast – 16oz
Bell peppers (green and red) – about 1/2 each, sliced
Onion – 1/4, sliced

Why chicken breast becomes dry? Let’s fix it with Chinese chef secrets!

Step 1: Cutting the Chicken

Use semi-frozen chicken breast.
Slice along the grain into pieces about the thickness of two stacked coins.
Let chicken thaw fully after slicing.

Step 2: Tenderize & Marinate

Pat chicken dry.
Add:
1/2 tsp salt, 1/2 tsp sugar, 1/8 tsp MSG, 1/4 tsp pepper, 1 tbsp rice wine, 1 tsp baking soda.
Mix by hand until tacky/a gel forms on bowl.
Add water in small splashes, mixing until absorbed, 3–4 times (total ~4 tbsp).
Add 1.5 tbsp cornstarch; mix to coat.
Rest 20 minutes

Step 3: Cook the Chicken
Option 1 – Pan-fry:

Mix a small amount of oil into marinated chicken.
Heat non-stick pan, add more oil (medium-high heat, 140-150°C).
Add chicken, spread out; cook until just turns white.
Remove from pan; residual heat will finish cooking.

Option 2 – Blanch:

Bring plenty of water to a boil, then lower to a simmer.
Slide chicken pieces in one at a time.
Cook until just turns white and floats; remove.

Step 4: Stir-fry Vegetables

In a hot pan, add a bit of oil; toss sliced bell peppers and onions.
Stir-fry until just tender-crisp; set aside.

Step 5: Black Pepper Sauce

Combine in a bowl:
1.5 tbsp ketchup
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp rice wine
1/2 tsp sugar
1/8 tsp MSG (optional)
5 tbsp water
Prepare 1.5 tbsp coarse black pepper and 2 tbsp butter.

Step 6: Sauce & Finish

In a clean pan, add ground black pepper over low heat until fragrant.
Add butter, melt.
Pour in sauce mixture, simmer until bubbling.
Add cornstarch slurry little by little until glossy and thick.
Return chicken and veggies; toss to coat evenly.


Timestamps
0:00 Introduction
0:22 Cutting Chicken
1:00 Tenderizing & Marinating
3:09 Cooking Chicken (Pan-fry & Blanch Methods)
5:08 Stir-frying Vegetables
5:37 Making Black Pepper Sauce
6:06 Finishing the Dish
6:56 Serving & Outro