Shanghai Chicken

Name: Shanghai Chicken - Jasmina L.
Ingredients: 2 pieces of chicken breast salt pepper starch 3 eggs 2 tablespoons of soy sauce 2 tablespoons of mustard 1 bag of sesame seeds oil for frying

Meat - Shanghai Chicken by Jasmina L. - Recipia

Shanghai chicken strips are made from pieces of chicken breast coated in starch, a mixture of egg with soy sauce and mustard, and then in sesame. They are fried in very hot oil so that the crust forms quickly. It is a simple recipe with clear steps, suitable when you want to prepare breaded chicken in a slightly different way. Quick Info Total time: not specified in the original recipe Preparation time: a few minutes for resting the chicken in the fridge; the rest of the time is not specified Cooking time: not specified and depends on the thickness of the strips and the temperature of the oil Servings: not specified Difficulty: easy Recipe type: breaded chicken, Shanghai chicken Ingredients 2 pieces of chicken breast Salt Pepper Starch, for coating the chicken strips and for the egg mixture 3 eggs 3 tablespoons of starch for the egg mixture 2 tablespoons of salty soy sauce 2 tablespoons of mustard 1 bag of sesame Oil for frying Preparation method 1. Prepare the chicken breast Cut the two pieces of chicken breast into strips. Try to make them as close in thickness as possible so that the frying time is similar. Sprinkle the strips with salt and pepper, then let them rest in the fridge for a few minutes. The recipe does not specify an exact time for this step, so it is enough to prepare the crust mixture in the meantime. 2. Make the egg mixture In a bowl, mix the 3 eggs with 3 tablespoons of starch, the salty soy sauce, and the mustard. Blend the composition well so that the starch does not remain in lumps. The soy sauce adds salt and flavor, while the mustard complements the mixture in which the chicken strips will be coated. Since the soy sauce is salty, it is advisable to add salt to the meat sparingly. 3. Prepare the pan Put a pan on the stove and add oil for frying. The oil must be very hot before you start adding the chicken. This detail is important for the recipe. If the oil is not hot enough, the crust will absorb more oil, and the strips will not fry properly. 4. Coat the chicken Take the chicken strips out of the fridge. Dip each piece in starch, then in the egg mixture with soy sauce and mustard. Finally, coat it with sesame. The starch is the first layer, the egg mixture helps the sesame adhere, and the sesame forms the outer layer of the breaded chicken. Do not overcrowd the pieces during preparation so that each strip is covered as evenly as possible. 5. Fry the chicken strips Place the pieces in the hot oil and fry them until cooked and golden brown. The amount of chicken placed at once in the pan should allow enough space between the pieces. The exact frying time is not mentioned in the original recipe and varies depending on the thickness of the strips. Check one piece if you are not sure the chicken is cooked inside. Continue in the same way until you finish all the strips. Why I make the recipe often It is a practical recipe when I have chicken breast on hand and want to prepare it differently than just frying. The egg, mustard, and soy sauce mixture is quick to make, and the sesame changes the usual texture of breaded chicken. Additionally, there are few steps, and there is no need for a complicated marinade or many ingredients. Tips and variations Tips The oil must be very hot before frying. This is one of the most important details of the recipe because the chicken strips go directly into the crust and need to set quickly. Cut the chicken into strips of similar thickness. If some are much thicker than others, they will cook at different rates. Remember that soy sauce is salty. Add salt to the chicken strips carefully, so the final taste is not too salty. Starch should be used in two stages: part for the initial coating of the chicken, and 3 tablespoons go into the mixture with the 3 eggs. The recipe does not specify the total amount of starch needed for coating, so this depends on how many strips you prepare and how thick you want the layer to be. Substitutions The recipe uses salty soy sauce and mustard. If you change one of these ingredients, the final taste will not be exactly the same, so substitutions should only be made if necessary. For starch, the source does not specify a particular type. It is advisable to use the starch you already have for this step without changing the other proportions mentioned in the recipe. Variations You can make the strips narrower or wider, but this will influence the frying time. For a crust with more sesame, the pieces can be coated so that the seeds cover the surface as well as possible without changing the egg mixture. If you prepare a larger quantity, work in batches. This way, the strips will not be crowded in the pan, and the oil will maintain its temperature better. Serving ideas Shanghai chicken strips can be served immediately after frying, as breaded chicken. They are also suitable for a simple meal where the chicken is the main component. The original recipe does not include a side dish or serving sauce, so these remain optional and are not necessary for preparing the chicken. Frequently asked questions How long should the chicken stay in the fridge? The recipe only states that the strips should be left in the fridge for a few minutes, without specifying an exact time. You can leave them as long as you prepare the egg mixture and heat the oil. Why does the oil need to be very hot? The chicken strips are coated with starch, egg mixture, and sesame. If the oil is not hot enough, the outer layer will absorb oil before browning. The source of the recipe especially emphasizes that the oil must be very hot. Can less sesame be used? Yes, if you do not want to completely cover each piece. The amount from the source is one bag of sesame, without a specified weight, and the actual requirement may vary depending on the number and size of the strips. Can I prepare the chicken without soy sauce? The original recipe includes 2 tablespoons of salty soy sauce, which contributes to the flavor of the egg mixture. Without it, the dish will have a different flavor, and the amount of salt should be reevaluated. How do I know the chicken is done? Check a thicker strip. The inside should be cooked, with no raw areas. The frying time is not specified in the source, as it depends on the thickness of the pieces and how well the oil is heated. Nutritional values The values are approximate and cannot be calculated accurately, as the recipe does not specify the amount of starch used for coating, the amount of oil absorbed, the weight of the bag of sesame, or the number of servings. For an average serving, if the dish is divided into four servings, the estimate can be around 400-550 calories. The range is wide precisely because of the oil used for frying and the amount of sesame and starch. Approximately, a serving may contain: Protein: approximately 35-45 g Carbohydrates: approximately 15-30 g Fats: approximately 20-35 g These values include the chicken, eggs, sesame, starch, and some of the oil absorbed during frying. They should not be considered exact values for each serving. Storage and reheating Breaded chicken is best immediately after frying when the crust is still firm. It can be stored in the fridge in a closed container, but the sesame and breading will soften over time. When reheating, the crust will not have exactly the same texture as at first. For the best result, cook only the amount that will be served and avoid keeping the chicken strips longer than necessary.

Shanghai Chicken

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