Soy Sauce Pan-Seared Chicken
ID: b5910431...
This is a simple home-style soy sauce pan-seared chicken, even easier than Three-Cup Chicken or Red-Braised Chicken. Using an iron skillet, the chicken is slow-seared until the skin is golden and crispy, then simply seasoned with black bean soy sauce and white pepper. Served over a bed of chilled onion strips, it offers a refreshing, savory, and satisfying meal—a quick and heartwarming dish.
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🍳 Cooking Flow
Clean and pat the chicken dry; slice the onions and soak them in ice water, setting them aside. → Heat an empty iron skillet, add oil, sear the chicken for 5 minutes on each side, then continue stirring and searing for another 6 minutes until golden brown. → Add black bean soy sauce and white pepper powder, stir-fry over medium heat until the sauce is reduced and dry. → Drain the onion strips and spread them on a plate, top with the chicken, and garnish with chopped green onions and white sesame seeds.
Cooking Steps
Brief Cooking Order
Clean and pat the chicken dry; slice the onions and soak them in ice water, setting them aside. → Heat an empty iron skillet, add oil, sear the chicken for 5 minutes on each side, then continue stirring and searing for another 6 minutes until golden brown. → Add black bean soy sauce and white pepper powder, stir-fry over medium heat until the sauce is reduced and dry. → Drain the onion strips and spread them on a plate, top with the chicken, and garnish with chopped green onions and white sesame seeds.
Introduction
This is a simple home-style soy sauce pan-seared chicken, even easier than Three-Cup Chicken or Red-Braised Chicken. Using an iron skillet, the chicken is slow-seared until the skin is golden and crispy, then simply seasoned with black bean soy sauce and white pepper. Served over a bed of chilled onion strips, it offers a refreshing, savory, and satisfying meal—a quick and heartwarming dish.
Step 1
Clean the chicken thoroughly and use paper towels to pat the surface completely dry to prevent oil splatter during cooking.
Step 2
Slice the onion into thin strips and soak them in ice water to reduce the pungency, setting aside for later.
Step 3
Using an iron skillet, heat the empty pan over medium heat for 30 seconds, then add the cold oil.
Step 4
Place the chicken into the pan and sear the first side over medium heat for 5 minutes.
Step 5
Flip the chicken and sear the other side for another 5 minutes over medium heat.
Ingredients List
Important Notes
⚠️ Before searing the chicken, make sure the surface is completely dry to prevent excessive oil splattering.
💡 Soaking the sliced onions in ice water not only removes the pungent taste but also keeps the onion strips nice and crunchy.
🍳 Iron skillet non-stick trick: Heat the empty pan over medium heat for 30 seconds, then add cold oil to achieve excellent physical non-stick performance.
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