הסוד לחזה עוף הכי עסיסי שתאכלו

I tested all the methods for tender and juicy chicken breast And there is one winner... So It is so difficult to make tender and juicy chicken breast for 2 reasons: 1. The low fat content in chicken breast (1% - 3%) as opposed to twenty or even thirty percent fat in meat 2. The fact that chicken breast must be cooked to WD cooking - to avoid problematic bacteria Therefore, I tested all the methods available - to make tender and juicy chicken breast, and the best is chicken breast with baking soda A technique that comes to us from the East (and specifically from China) that requires cutting the chicken breast into thin slices - to increase its surface area and allow the baking soda to penetrate the muscle fibers And then add for every half kilo of chicken breast: 1 egg white A tablespoon of cornstarch Half a teaspoon of baking soda (not more, otherwise you will get an unpleasant taste) Salt to taste Mix the chicken breast with the ingredients and let it rest in the refrigerator for fifteen minutes – during which time the baking soda will penetrate into the muscle fibers (of the chicken breast) and change the electrical charge of the proteins, which will lead to greater water absorption and less shrinkage during cooking Therefore, after fifteen minutes of resting in the refrigerator (or at room temperature, if it is not too hot) we can fry the chicken breast and add any seasoning we like and get a tender and very juicy chicken breast