1. Wash the chicken breasts, tear off the fascia and fat, and cut the chicken breasts into two slices. The thickness is even better. Use the tip of a knife to pierce the thick areas a few times, both sides.
2. Mix Orleans marinade, sweet potato starch and water.
3. Add the chicken breasts, grab them well, and put them in the refrigerator overnight. It takes at least two hours to marinate to taste tender.
4. Heat a non-stick pan, add a little oil, add the marinated chicken chops, cover, and fry on medium-low heat.
5. After frying for about two minutes, turn it over and fry again.
6. If the thinner chicken steak is cooked, take it out first. Add about 2 tablespoons of water and continue to cover and fry a little thicker.
7. When the water in the pot is dry, press the thicker part of the chicken chop with a spatula. If it feels hard, it will be cooked.
8. Take it out and serve with some vegetables. It is nutritious and delicious.
9. The tender chicken steak is ready.
10. It doesn't matter if it is for breakfast or dinner.
Tips:I used 15 grams of Orleans marinade. It feels a little bit salty. You can adjust it according to your taste.
When I made it for the first time, I marinated for three hours. The amount of water was a little bit more, and the taste was very tender, so the amount of water can be slightly increased when marinating.
