In a 4 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved.
Add chicken breasts to the brine, cover, and refrigerate for 6-8 hours.
After brining period, remove breasts from the brine and pat dry with a paper towel to remove excess moisture.
Reserve brined chicken for preparation in the refrigerator.

METHODS SECTION

1. Air Fryer:

INGREDIENTS:

1 brined chicken breast
1 tablespoon (15g) olive oil
JW chicken breast seasoning to taste

METHOD:

Preheat the air fryer to 400°F (200°C).
In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken.
Transfer the breasts to the air fryer basket and cook for 15 minutes. Remove chicken breasts from the air fryer basket and serve.

2. George Foreman:

INGREDIENTS:

1 brined chicken breast
JW chicken breast seasoning to taste

METHOD:

Plug in the George Foreman grill and allow it to come to the proper temperature. The light on the grill will turn green to indicate it is ready.
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG.
On a plate or wire rack lined baking tray, season chicken with spice mixture on all sides.
Open the lid and place the chicken onto the grill. Close the lid, and give a slight press to ensure and even sear.
Cook the chicken breasts for 5 minutes, or until the chicken reaches an internal temperature of 165°F (75°C)

3. Crock Pot/Slow Cooker:

INGREDIENTS:

1 brined chicken breast
½ cup (120ml) chicken stock
1 tablespoon (15g) vegetable oil
JW Chicken Breast Seasoning to taste

METHOD:

In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken.
Pour chicken stock into the crock pot, then lay the chicken breasts into the stock.
Cook on high for 3-4 hours.The internal temperature should reach 165°F (75°C).

4. Instapot

INGREDIENTS:

1 brined chicken breast
1 tablespoon (15g) olive oil
1 cup (240ml) chicken stock
Jw chicken breast to taste

METHOD:

In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Place chicken breasts on a wire rack lined baking tray, and season the chicken mixture onto all sides of the chicken.
Preheat the Instapot on the saute function until the cooker indicates it is ready, then add the olive oil.
Sear chicken breasts for 1-2 minutes on each side then pour in the chicken stock.
Switch the Instapot from the saute function to pressure cook.
Place the lid on the Instapot, and set a 5 minute time for a 5 minute cook.
Let chicken breast cook for 5 minutes, then allow a 10 minute steam release.
Remove chicken from the Instapot and enjoy.

5. Seared:

INGREDIENTS:

1 brined chicken breast
1 tablespoon (15g) vegetable oil
JW Chicken Breast Seasoning to taste
1 tablespoon (15g) butter

METHOD:

Preheat a cast iron pan over medium high heat.
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Place chicken breasts on a wire rack lined baking tray and season with the spice mixture onto all sides of the chicken.
Add vegetable oil to a heated pan and sear for 2-3 minutes per side.
Once seared on both sides, continue to flip the chicken every 1-2 minutes to cook the chicken evenly.

6. Grill Pan:

INGREDIENTS:

1 brined chicken breast
1 tablespoon (15g) olive oil
JW Chicken Breast Seasoning to taste

METHOD:

Preheat a cast iron grill pan over medium heat.
In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken.
Place chicken breasts on the grill pan and cook for 3-4 minutes, then do a quarter turn and cook for another 3-4 minutes. Flip the chicken and repeat this step. 14-15 total minutes cooking time.

7. Sous Vide:

INGREDIENTS:

1 brined chicken breast
1 tablespoon (15g) vegetable oil
JW Chicken Breast Seasoning to taste

METHOD:

Preheat sous vide to 66°C.
In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
In a vacuum sealed bag, add in chicken breast with olive oil mixture. Seal the bag, and add to sous vide. Cook breasts for 60 minutes.
Remove chicken from vacuum bag, and pat chicken dry.
Preheat a cast iron pan over medium high heat, then add vegetable oil to the pan until it begins to smoke.
Season chicken with salt and pepper, then add to the pan and sear for 2-3 minutes on each side.

8. Steamed:

INGREDIENTS:

1 brined chicken breast
1 quart (1000ml) water
JW Chicken Breast Seasoning to taste

METHOD:

Bring water to a boil over high heat, and once to a boil reduce heat to a simmer.
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Season chicken breasts with spice mixture and allow to sit for 5 minutes at room temperature.
Place the steam basket onto the pot with simmering water, then add chicken to the basket. Cover with lid and steam chicken for 18-20 minutes. Internal temperature temperature should read 165°F (75°C).

9. Braised:

INGREDIENTS:

1 brined, skin on chicken breast
1 quart (1L) chicken stock
3 garlic cloves, rough chopped
2 celery stalks, rough chopped
1 carrot, rough chopped
1 yellow onion rough chopped
1 sprig rosemary
3 sprigs thyme
½ cup (120ml) white wine
1 tablespoon (15g) olive oil
1 tablespoon (15g) tomato paste
¼ cup (60g) unsalted butter
JW Chicken Breast Seasoning to taste

METHOD:

Preheat oven to 325°F (160°F).
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG.
Season chicken with spice mixture on all sides, and preheat a dutch oven over medium high heat.
Add olive oil to the dutch oven, and allow oil to begin smoking.
Place chicken into the pot, and sear for 2-3 minutes over high heat. Then flip the chicken and sear for an additional 2-3 minutes.
Once chicken is seared, remove the chicken from the pot. Then add garlic, onion, celery, and carrot.
Saute the vegetables over medium high heat until vegetables begin to develop a deep brown color.
Add tomato paste to the vegetables, and continue to cook until tomato paste begins to form a fond in the pot.
Deglaze the pot with white wine and reduce by half. Then add chicken stock, thyme, and rosemary.
Cover the pot with a lid or foil, and place into your oven for 30-40 minutes. Once cooked chicken should be fork tender.
Remove chicken from the braising liquid.
Over high heat, reduce liquid by half. Once reduced by half, strain out vegetables and add liquid back into the pan.
Continue to reduce liquid, until it coats the back of a spoon.
Once sauce is thickened, begin to emulsify butter into sauce until thick and rich. Adjust seasoning with salt to taste.
Place a spoonful of sauce onto a plate, then place the chicken breast over the sauce.

10. Charcoal Grilled:

INGREDIENTS:

1 brined, skin on chicken breast
JW chicken breast seasoning to taste

METHOD:

Begin to preheat the grill by lighting charcoal. Allow the coals to stop burning and turn white. This should take about 10-15 minutes.
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG.
On a plate or wire rack lined baking tray, season chicken with spice mixture on all sides.
Place chicken breasts on the grill skin side down and cook for 3-4 minutes, then turn 45 degrees, and cook for another 3-4 minutes.
Flip the chicken and cook for 3-4 minutes, then turn 45 degrees, and cook for an additional 3-4 minutes.

11. Pizza Oven:

INGREDIENTS:

1 brined chicken breast
1 tablespoon (15g) olive oil
JW Chicken Breast Seasoning to taste

METHOD:

Preheat pizza oven to 500°F (260°C).
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG.
On a plate or wire rack lined baking tray, season chicken with spice mixture on all sides.
Preheat a cast iron pan in the pizza oven with olive oil until the oil begins to smoke.
Add chicken to the pan, and cook for 4-5 minutes. The internal temperature of the chicken should be 165°F (75°C).

12. Searzall:

INGREDIENTS:

1 brined chicken breast, butterflied
1 tablespoon (15g) olive oil
JW Chicken Breast Seasoning to taste

METHOD:

In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Slice chicken breast lengthwise, ensuring to not slit the chicken breast fully in half.
Place chicken breast on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken.
Use the Searzall to cook the chicken breasts on the wire rack lined baking tray. It should take about 12-15 minutes per side. Be careful this will make the baking tray extremely hot.

13. Broiled:

INGREDIENTS:

1 brined chicken breast
1 tablespoon (15g) olive oil
JW Chicken Breast Seasoning to taste

METHOD:

Preheat the oven with the broiler on for 10-15 minutes.
In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken.
Place chicken on a wire rack lined baking tray into the oven, and cook for 20 minutes.
Internal temperature should read 165°F (75°C).

14. Reverse Sear:

INGREDIENTS:

1 brined, skin on chicken breast
1 tablespoon (15g) vegetable oil
JW Chicken Breast Seasoning to taste

METHOD:

Preheat the oven to 225°F (110°C)
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Place chicken breasts on a wire rack lined baking tray, and season the chicken onto all sides of the breast.
Cook chicken breasts on a wire rack lined baking tray in the oven for 30-40 minutes.
Remove chicken from the oven, and begin heating a cast iron pan over medium-high heat.
Add vegetable oil to the pan, and allow it to begin smoking. Then add the chicken breast to the pan and sear on high heat for 2-3 minutes on each side.

15. Smoked:

INGREDIENTS:

1 brined chicken breast
JW Chicken Breast Seasoning to taste

METHOD:

Preheat the smoker to 250°F (120°C).
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Place chicken breasts on a wire rack lined baking tray and season with the spice mixture onto all sides of the chicken.
Place the chicken on the smoker grates and smoke for about 1-1.5 hours, or until they reach an internal temperature of 160°F (70°C).
Transfer the chicken from the smoker to a baking tray, and tent the tray with aluminum foil. Chicken temperature will continue to rise to 165°F (75°C) during this process.

16. Oven Baked:

INGREDIENTS:

1 brined chicken breast
1 tablespoon (15g) olive oil
JW Chicken Breast Seasoning to taste

METHOD:

Preheat the oven to 425°F (220°C).
In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken.
Transfer the baking tray with chicken into the oven and cook for 25 minutes.
Remove chicken from oven, and allow to rest for 5-10 minutes.

17. Stir Fry:

INGREDIENTS:

2 brined chicken breasts, cut in 1 inch cubes
1 tablespoon (15g) vegetable oil
JW Chicken Breast Seasoning to taste

METHOD:

In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Cut chicken into 2 inch cubes and season generously with spice mixture.
In a wok, heat vegetable oil until it begins to smoke. Then add chicken to wok and stir fry for 3-4 minutes, or until golden brown and cooked through.

18. En Papillote:

INGREDIENTS:

1 brined chicken breast
1 lemon, sliced into thin rounds
1 bay leaf
1 tablespoon (15g) vegetable oil
JW Chicken Breast Seasoning to taste

METHOD:

Preheat oven to 350°F (175°C).
In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken.
Cut 2 pieces of parchment paper into 16-by-18-inch pieces. Fold each sheet in half lengthwise, then open and place on a work surface. Place lemon slices onto parchment paper, then place bay leaf and chicken on top of the lemons.
Fold the right half of one parchment paper over contents and, starting with the top right corner, form a half-moon packet making small but tight pleats all the way around to seal completely. Repeat the process to form remaining packets.
Transfer the packets to a baking tray, then place in the oven. Bake chicken breasts for 20-25 minutes. Depending on the size of the chicken breasts.

19. Salt Baked:

INGREDIENTS:

1 brined chicken breast
JW Chicken Breast Seasoning to taste
700g salt
2 egg whites
Splash of water
JW Chicken Breast Seasoning to taste

METHOD:

Preheat the oven to 400°F (205°C).
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG.
On a plate or wire rack lined baking tray, season chicken with spice mixture on all sides.
Wrap the seasoned chicken in a single layer of cheese cloth, then bring the ends together, and tie them using butches twine.
In a large mixing combine salt, egg whites, and a splash of water. Mix by hand until fully incorporated. The mixture should resemble packable snow.
On a baking tray lay down some of your salt mixture. Enough area to cradle the chicken breast. Put the chicken down onto the salt bed.
Pack the rest of the salt over the chicken breast until it is fully encased in salt.
Bake the salt crusted breast for 25-30 minutes, depending on the size of the chicken breasts.
Use a mallet to break the salt and then the crust. Then delicately remove the salt from the chicken using an offset spatula, and unwrap the breast from the cheese cloth.

20. Poached:

INGREDIENTS:

1 brined chicken breasts
JW Chicken Breast Seasoning to taste
1 quart (1L) water
1 lemon, thinly sliced
1 bay leaf

METHOD:

Bring water to a boil in a medium sized saucepan.
Season the water with JW seasoning to desired taste. Then add the lemon slices and bay leaf.
Reduce heat until water is just below a simmer, and gently lay the chicken breast into the water.
Let the breast poach for 15 minutes, then remove from the liquid and place onto a paper towel lined baking tray to dry off.

21. Deep Fried:

INGREDIENTS:

1 brined chicken breast
1 cup (120g) all purpose flour
1 cup (240ml) buttermilk
JW chicken breast seasoning to taste

METHOD:

In a heavy bottomed pot, heat vegetable oil to 350°F (175°C).
In a medium mixing bowl, whisk together half of the salt, black pepper, garlic powder, onion powder, MSG. Then add the chicken breasts and buttermilk. Mix by hand to ensure the chicken is fully coated by buttermilk.
In a separate mixing bowl combine the other half of the salt, black pepper, garlic powder, onion powder, MSG, and all purpose flour.
Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes, or until deep golden brown. your thermometer should read 165°F (74°C). Remove and drain on a wire rack.

22. Tagine:

INGREDIENTS:

1 brined chicken breasts, cut into 1 inch cubes
¼ cup (60g) olive oil
2 garlic cloves, finely diced
1 carrot, medium dice
1 yellow onion, medium dice
1 cup (250ml) chicken stock
JW Chicken Breast Seasoning to taste

METHOD:

Preheat oven to 350°F (175°C).
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG.
Into the tagine add carrots, onion, and garlic. Then top the vegetables with the chicken.
Add olive oil and chicken stock, then lid and cook in the oven for 12-15 minutes.

23. Brick Chicken:

INGREDIENTS:

1 brined skin on chicken breast
1 tablespoon (15g) vegetable oil
JW Chicken Breast Seasoning to taste

METHOD:

Preheat oven to 425°F (220°C).
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Place chicken breasts on a wire rack lined baking tray and season with the spice mixture onto all sides of the chicken.
Heat cast iron pan over medium high, then add vegetable oil and allow to begin smoking.
Place breast skin side down into the pan, then place the brick on top of the chicken.
Transfer the pan to the oven and cook for 18-20 minutes. The internal temperature should reach 165°F (75°C).

24. Tandoor:

INGREDIENTS:

1 brined chicken breasts, cut in 2 inch cubes
JW Chicken Breast Seasoning to taste

METHODS:

Light charcoal in the tandoor and allow to burn until they are white hot.
In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
Cut chicken into 2 inch cubes and season generously with spice mixture.
Skewer chicken ensuring you leave room at the bottom so the chicken doesn't burn.
Place the skewer into the tandoor and roast chicken for 6-8 minutes. The internal temperature should reach 165°F (75°C).

LEGENDS SECTION

25. Tuscan Chicken:

INGREDIENTS:

1 brined chicken breast, butterflied
JW Chicken Breast Seasoning to taste
3 garlic cloves, fine dice
1 yellow onion, fine dice
1 cup (100g) cherry tomatoes, sliced in half
1 cup (240ml) heavy cream
2 cups (60g) spinach
½ cup (125g) sun dried tomatoes, rough chop
½ cup (120g) all purpose flour
½ cup (50g) parmesan cheese, grated
1 tablespoon (15g) olive oil
1 tablespoon (15g) butter
1 tablespoon (>1) oregano

METHOD:

Butterfly chicken breast by cutting down the side lengthwise, but being careful not to cut all the way through the breast.
Lay a sheet of plastic wrap over the butterflied chicken, then using a meat mallet pound the chicken breast to ¼ inch thick.
Season chicken with JW seasoning.
Add flour to a baking tray and season to taste with JW seasoning. Place chicken breast into flour and evenly coat the breast in the dredge.
Heat olive oil over medium high heat in a cast iron pan until the oil begins to smoke.
Add the chicken breasts to the pan and sear on each side for 4-5 minutes. Then transfer the chicken to a baking tray.
Add butter to the pan, and melt over medium heat. Once melted add garlic and onion, and increase heat and saute until browned.
Add sun dried tomatoes and oregano to the pan and saute until sun dried tomatoes begin to soften.
Go into the pan with sliced cherry tomatoes and season with salt. Cook until the liquid from the tomatoes begins to thicken, then add spinach and cook until wilted.
Pour heavy cream into the pan and bring to a boil. Then reduce heat to medium, and stir in grated parmesan cheese.
Add chicken back into the pan and simmer in the sauce for 5 minutes, making sure to spoon the sauce over the breasts during this period.

26. Butter Chicken:

INGREDIENTS:

Marinade:

1.5 lbs (680g) chicken breasts, cut into bite-sized pieces
3/4 cup (145g) yogurt
2.5 teaspoons (6g) Kashmiri chili powder
1 teaspoon (2g) turmeric
2 teaspoons (10g) lemon juice
1 teaspoon (2g) ground cumin
1 tablespoon (7g) Garam masala
2 teaspoons (10g) fine sea salt
2-inch knob ginger grated

Curry Sauce:

1 onion, thinly sliced
5 garlic cloves, finely chopped
1 teaspoon (2g) Garam masala
1 teaspoon (2g) Kashmiri chili powder
1/2 teaspoon (1g) turmeric
1/2 teaspoon (1g) fenugreek powder
1 tablespoon (13g) sugar
2 tablespoons (28g) ghee
14oz (397g) crushed tomatoes
3/4 cup (177ml) heavy cream
2 tablespoons (28g) unsalted butter
Fresh cilantro for garnish

METHOD:

Marinade:

Place your chicken thighs in a bowl, add the rest of the ingredients and mix thoroughly, ensuring the chicken gets completely coated with the marinade.
Cover with plastic wrap and reserve.

Curry Sauce:

Heat a 12” nonstick skillet over medium-high heat, add ghee; once melted, add your marinated chicken pieces and sear them on all sides until golden brown (It is okay if it does not get cooked all the way through).
Remove your chicken, place it on a baking sheet, and reserve.
Add your onions, season with salt, add garlic, ginger, and cook until softened in the same pan, stirring often, followed by Garam Masala, Kashmiri chili powder, turmeric, fenugreek powder, and sugar.
Add in your crushed tomatoes and reduce for 2 minutes. Using an immersion blender, blend the mixture in the pot until smooth.
Place the sauce back in the pan, add your chicken, cover with a lid and simmer for 10 minutes; add heavy cream and simmer until thickened.
Cut the heat, stir in butter, and season with salt to taste.
Serve your chicken over rice, optionally garnished with cilantro.

27. Chicken Piccata:

INGREDIENTS:

1 brined chicken breast, butterflied
2 lemons, juiced
2 garlic cloves, thinly sliced
½ bunch, parsley, rough chopped
¼ cup (60g) white wine
¼ cup (60g) unsalted butter, cubed
2 tablespoons (15g) capers
1 cup (120g) all purpose flour
JW Chicken Breast Seasoning to taste

METHOD:

Slice the chicken breast down the side lengthwise, being careful not to
Lay plastic wrap over chicken breasts, and then using a meat mallet, pound the chicken breast to ¼ thick.
Season chicken on both sides, then lightly dredge in seasoned all purpose flour.
Preheat a large pan over medium heat, and once hot add olive oil to the pan.
When the oil begins to smoke, add the chicken breast and sear for 2-3 minutes on each side.
Once the breast is seared, transfer to a wire rack lined baking tray.
Deglaze pan with white wine and lemon juice, then reduce for 3 minutes.
Once the sauce begins to reduce, add capers and parsley to the pan, and continue to reduce the sauce by half.
When the sauce is reduced by half, begin to emulsify cold butter into the pan by swirling the pan.
Once the sauce is emulsified, add the sliced garlic to the pan, and let the garlic slices lightly cook into the sauce.
Transfer cooked chicken to a plate, and spoon sauce over top.
Garnish with chopped parsley.

28. Chicken Marsala:

INGREDIENTS:

1 brined chicken breast, butterflied
JW Chicken Breast Seasoning to taste
3 garlic cloves, finely chopped
3 sprigs thyme, finely chopped
1 bunch parsley, rough chopped
1 shallot, finely diced
2 cups (180g) crimini mushrooms, sliced
1 cup (120g) all purpose flour
½ cup (120ml) chicken stock
½ cup (120ml) marsala wine
¼ cup (60ml) heavy cream
3 tablespoons (45g) unsalted butter
1 tablespoon (15g) vegetable oil

METHOD:

In a small mixing bowl, whisk together JW seasoning with flour to create the dredge. Add chicken to dredge and press into flour to ensure an even coating.
Heat a cast iron pan over medium high heat, then add vegetable oil.
Place dredged chicken into a pan and sear for 2-3 minutes on each side, or until golden brown in color. Transfer chicken to a wire rack lined baking tray.
Melt butter in the cast iron pan. Once melted, add the sliced mushrooms and saute over medium high heat until browned.
Once browned, add the garlic, shallots, and saute until they begin to develop a deep brown color.
Deglaze the pan with the marsala wine, and allow the wine to reduce by half.
Pour in the chicken stock and thyme and bring the mixture to a boil. Then reduce heat to a simmer and reduce by half, about 15-20 minutes.
Once sauce has reduced, add cream and chicken and allow to simmer for another 6-8 minutes.
Stir in chopped parsley and allow a few minutes to cool.

29. Chicken Teriyaki:

INGREDIENTS:

2 brined chicken breasts, cut into 1 inch cubes
2 thai chilies, thinly sliced
2 garlic cloves, finely chopped
1 inch ginger, grated
1 tablespoon (8g) cornstarch
1 tablespoon (15g) water
½ cup (95g) light brown sugar
⅓ cup (80ml) pineapple juice
⅓ cup (80ml) dark soy sauce
3 tablespoons (45g) rice wine vinegar
1 ½ tablespoons (25g) vegetable oil

METHOD:

In a large bowl, add pineapple juice, dark soy sauce, rice vinegar, and light brown sugar; whisk until the sugar dissolves, then add Thai chilis, ginger, and your chicken; mix to combine, cover with plastic wrap and marinate in the fridge overnight.
Strain your chicken through a large mesh strainer, and reserve the liquid. Heat a large wok over high heat, and add enough oil; once hot, add half of your marinated chicken and sear, tossing occasionally until the chicken gets some color and cooked through. Remove and repeat with the rest.
Add half of the marinade, bring it to a boil, and reduce for 2 minutes or until slightly thickened. Separately whisk together cornstarch and water; whisk until homogenous, and add half of your slurry to the sauce to thicken. Add more if necessary.
Once sauce reaches desired thickness, add in raw chopped garlic, and toss to evenly coat the chicken.
Serve with rice and garnish with thinly chopped green onion.

30. Super Chicken - Deep Fried Chicken Piccata:

INGREDIENTS:

1 brined chicken breast
JW chicken breast seasoning to taste
1 cup (120g) all purpose flour
1 cup (240ml) buttermilk
2 lemons, juiced and zested
2 garlic cloves, thinly sliced
½ bunch, parsley, rough chopped
¼ cup (60g) white wine
¼ cup (60g) unsalted butter, cubed
2 tablespoons (15g) capers
1 egg yolk
2 quarts (2L) vegetable oil

METHOD:

Preheat vegetable oil to 350°F (175°C).
Add chicken breast to buttermilk that has been seasoned to taste with JW chicken breast seasoning.
In a small saucepan over medium heat combine garlic, lemon juice, white wine and capers. Allow the mixture to come to a boil then remove from heat.
In a blender, add 1 egg yolk and blend on high until the the color of the yolk turns pale.
Slowly stream sauce from the saucepan into the blender, and once in, begin to add cubed butter to the sauce.
Once sauce is emulsified, add salt to taste. Transfer sauce to a medium mixing bowl.
Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated.
Fry chicken in hot oil for 6-8 minutes or until golden brown and crunchy. Internal temperature should be 165°F (75°C).
Add fried chicken to the mixing bowl containing sauce, and toss to evenly coat chicken in sauce.
Remove chicken from sauce and garnish with capers, lemon zest, and parsley.

Every Way to Cook Chicken Breast (30 Ways)

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