How I Cook Chicken Breast So It’s Juicy and Golden Every Time

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, about 1.5 lb total, trimmed and pounded thin)
• 2 tbsp Mayonnaise (full‑fat, regular)
• 4 cloves Garlic (minced; 2 cloves for the mayo‑marinade, 2 cloves for the glaze)
• 2 tbsp Light Soy Sauce (Chinese light soy, all‑purpose)
• 1 tbsp Dark Sweet Soy Sauce (Kecap Manis) (Provides colour and deep molasses flavour)
• 2 tbsp Rice Vinegar (Mild acidity)
• 1 tbsp Brown Sugar (Packed)
• 1 tsp Sesame Oil (Toasted, adds nutty aroma)
• 1/2 tsp Salt (Kosher salt)
• 1/4 tsp Black Pepper (Freshly ground)
• 1 tbsp Cooking Oil (high smoke point) (Canola, grapeseed, or vegetable oil)
• 1 tbsp Butter (Unsalted, optional for extra richness)

Instructions

1. Flatten the Chicken

   Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until the thickest part is about ½ inch thick and the pieces are even.

   Time: PT5M

2. Season Lightly

   Sprinkle both sides of the flattened breasts with ½ tsp salt.

   Time: PT2M

3. Make the Mayonnaise‑Garlic Marinade

   In a mixing bowl combine 2 tbsp mayonnaise, 2 minced garlic cloves, 1 tbsp light soy sauce, and 1 tsp rice vinegar. Stir until smooth.

   Time: PT5M

4. Marinate the Chicken

   Brush the mayo‑garlic mixture over both sides of the chicken breasts. Cover and let rest at room temperature for at least 20 minutes (or refrigerate up to overnight).

   Time: PT20M

5. Prepare the Sticky Glaze

   In a small bowl whisk together 2 tbsp light soy sauce, 1 tbsp dark sweet soy sauce (kecap manis), 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp sesame oil, and the remaining 2 minced garlic cloves.

   Time: PT5M

6. Heat the Pan

   Place a large stainless‑steel or carbon‑steel pan over medium‑high heat. Add 1 tbsp oil. Heat for 3–4 minutes until a few drops of water sizzle and dance like marbles.

   Time: PT4M

7. Sear the Chicken

   Lay the marinated chicken breasts in the hot pan. Let sear without moving for about 2 minutes, then flip and continue turning every 30 seconds. Cook total of 8–10 minutes until a deep golden crust forms and the interior reaches 165 °F.

   Time: PT10M

   Temperature: Medium‑high

8. Add the Glaze

   Pour the prepared soy‑garlic glaze over the chicken. Toss or flip the pieces continuously until the sauce thickens and clings, about 2–3 minutes.

   Time: PT3M

   Temperature: Medium

9. Finish with Butter (Optional)

   Stir in 1 tbsp unsalted butter until melted, giving the glaze extra richness.

   Time: PT1M

   Temperature: Medium

10. Rest the Chicken

    Turn off the heat and let the chicken rest in the pan for 5 minutes, allowing juices to redistribute.

    Time: PT5M

11. Slice and Serve

    Slice the chicken against the grain, drizzle any remaining glaze, and serve over rice with cucumber slices and optional chili flakes.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

1 g