Grilled, Fried Chicken Breast Recipe

Pound and prepare

Trim any fat from the chicken breasts and place each breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to an even thickness about 3/4 inch (to ensure even cooking). Pat dry with paper towels.

In a bowl combine low-sodium soy sauce, Shaoxing wine, minced garlic, grated ginger, sesame oil, kosher salt, and white pepper. Stir to dissolve salt.

Place the flattened chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken, making sure each breast is coated. Marinate in the refrigerator for 30 minutes to 2 hours (30 minutes gives good flavor; 2 hours is maximum to avoid toughening). Remove chicken from fridge 20 minutes before frying to come closer to room temperature.

In a medium bowl whisk together all-purpose flour, cornstarch, rice flour, baking powder, white pepper, and garlic powder.

In a separate small bowl lightly beat the egg, then stir in cold club soda (or cold water). Fold the wet ingredients into the dry mixture until just combined. The batter should be thick but slightly runny — if it feels too thick add up to 1 tbs more cold water. Keep batter chilled in the refrigerator until ready to use (cold batter produces a crisper crust).

Heat 3–4 cups neutral oil in a deep skillet or pot to 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a small amount of batter in — it should sizzle and float and brown slowly.

Working one piece at a time, remove a chicken breast from the marinade and let excess marinade drip off. Dip each breast into the chilled batter, coating fully. Allow excess batter to drip off (you want a thick but even coat).

Carefully lower the battered chicken into the hot oil. Fry for 4–6 minutes per side depending on thickness until the batter is golden and crisp and the internal temperature of the chicken reaches 155–160°F (68–71°C). Avoid overcrowding the pan; fry in batches if necessary. Maintain oil temperature by adjusting heat between batches.

Transfer fried chicken to a wire rack set over a sheet pan to drain and rest for 3–4 minutes. The internal temperature will rise a few degrees while resting.

Preheat a grill or grill pan over medium-high heat. Lightly brush the grilled surface with 1 tsp vegetable oil to prevent sticking. Place the fried chicken breasts on the grill and sear 30–60 seconds per side just to add grill marks and additional smoky flavor (do not overcook).

Mince the garlic very fine. In a small heatproof bowl combine minced garlic, light soy sauce, black (or rice) vinegar, chili oil, honey, and salt.

Warm 2 tbs neutral oil until shimmering but not smoking (briefly in a small pan). Carefully pour the warmed oil over the garlic mixture to slightly cook and mellow the raw garlic (it will sizzle). Stir in toasted sesame seeds and sliced scallion. Taste and adjust salt or chili oil for desired heat.

Brush a generous layer of the spicy garlic dressing on both sides of each grilled chicken breast. Reserve some dressing to drizzle over the finished dish at serving.

In a large bowl combine shredded green cabbage, red cabbage, and julienned carrot.

In a small bowl whisk together rice vinegar, lime juice, sugar, sesame oil, and salt until the sugar dissolves. Pour dressing over the cabbage mixture and toss until evenly coated. Stir in chopped cilantro if using. Let the salad sit for 5–10 minutes to soften slightly and marry flavors.

Place a generous mound of the cabbage salad on each plate. Lay a grilled, fried chicken breast on top of or beside the salad.

Brush one more light layer of the reserved spicy garlic dressing over the chicken and drizzle any remaining dressing over the cabbage. Garnish with extra sliced scallions, toasted sesame seeds, and lime wedges. Serve immediately while the chicken crust is still crisp.