How to Make Spicy Chicken Slices

Ingredients Introduction

Chicken breast (500g), oyster sauce ( ), salt ( ), sugar ( ),white pepper powder ( ), chili powder ( ), powder ( )Spicy Marinated Chicken Strips Method 1. In a cold pot, add some cooking wine, ginger, and garlic,

and place the chicken breast in the pot to simmer for about 20 minutes until done.

    Drain the water after it's cooked through and let it cool down.Peel the cooled chicken into small strips without making them too thin, as they might burn easily when baked. Line a baking tray with parchment paper and evenly spread the peeled chicken strips on it. My oven is 40 liters; 500 grams of cooked chicken just fills one tray. If your oven is smaller, you may need to bake in two trays without stacking them too high.

    Preheat the oven at 130 degrees for 30 minutes and then for another 20 minutes with occasional stirring to prevent burning. Oven performance varies by household.

    4. The finished dish: First, adjust the seasonings according to your family's taste—add more sugar if you prefer a sweeter flavor or more chili powder if you like it spicier. Taste the chicken strips before baking since they are already cooked. Second, do not peel the chicken too thin as they might fall apart during baking; the strips should be neither overly dry nor moist to achieve proper texture.Preheat the oven. Place 500 grams of chicken breast (before cooking) on one tray, or split into two trays if the oven is small, and do not lay it too thickly. Bake at 130 degrees for 30 minutes, then add another 20 minutes. Turn a few times during the last 20 minutes and watch closely to prevent burning; each oven behaves differently.

Afterwards, I found that first, you can add your favorite seasonings based on family preferences—add more sugar if you like it sweeter or more chili powder if you prefer it spicy… taste before baking as the chicken strips are already cooked. Second, do not shred too finely as they will disintegrate during roasting; do not over-dry them as this results in a lack of chewiness and a slightly powdery texture, nor should they be overly moist; let your own judgment guide you.