Fermented Red Beancurd-scented Chicken Breast Recipe

This chicken breast recipe is a great example of how fermented red beancurd really enhance the flavor of chicken breast, and you only need 30 minutes to cook this deliciously different chicken breast recipe.

Wok, mixing bowl, plate.

14 oz./400 g chicken breast

3 tbsps.fermented red beancurd

1 cup flour

2 tbsps.icing sugar

1 tsp.salt, or to taste

1 tbsp.Chinese rice wine, or dry sherry

5 tbsps.vegetable oil for deep-frying

1. Cut the chicken breast into bite-sized pieces, about 2-inches long, then combine with 3 tbsps. fermented red beancurd, 2 tbsps.icing sugar, and 1 tbsp.Chinese rice wine in a bowl, mix well and let it marinate for 20 minutes (P1).

P1

2. Then coat the marinated chicken breast lightly with flour (P2).

P2

3. Place a wok over high heat, add 5 tbsps.vegetable oil and heat until shimmering on the bottom and very hot, but not yet smoking, reduce heat to low, add chicken breast cubes and deep fry over low heat until golden-brown (P3).

P3

4. Drain well and place on a plate, let cool 5 minutes before serving, for an added touch, try garnishing with a few sprigs of fresh coriander leaves before serving (P4).

P4