Trying the hack to thaw frozen chicken instantly

Ingredients

• 500 g Chicken Breast (cut into bite‑size pieces or left whole)
• 2 Tbsp White Vinegar (regular distilled white vinegar)
• 2 tsp Salt (regular table salt or kosher salt)

Instructions

1. Gather Ingredients and Equipment

   Lay out the chicken, vinegar, salt, zip‑lock bag, bowl, measuring spoons, heavy object, timer, and skillet.

   Time: PT5M

2. Mix Vinegar and Salt

   In the mixing bowl, combine 2 Tbsp white vinegar with 2 tsp salt. Stir until the salt dissolves.

   Time: PT2M

3. Add Chicken to Bag and Combine

   Place the raw chicken pieces into the zip‑lock bag. Pour the vinegar‑salt mixture over the chicken. Seal the bag, pressing out as much air as possible.

   Time: PT3M

4. Weight the Bag

   Place a heavy object (e.g., a plate) on top of the sealed bag to apply gentle pressure.

   Time: PT0M

5. Rest the Chicken

   Set a timer for 10 minutes. Let the bag sit at room temperature while the vinegar and salt tenderize the meat.

   Time: PT10M

6. Remove and Pat Dry

   Open the bag, pour out the liquid, and pat the chicken dry with paper towels.

   Time: PT2M

7. Cook the Chicken

   Heat a skillet over medium‑high heat (about 375°F). Add a thin layer of oil, then add the chicken. Cook 5‑6 minutes per side, or until the internal temperature reaches 165°F.

   Time: PT12M

   Temperature: 375°F

8. Serve

   Transfer the cooked chicken to a serving plate. Serve hot with rice, roti, or a fresh salad.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

30 g

Carbohydrates

1 g

Fat

5 g

Fiber

0 g