Fried Chicken Breast with Aurora Sauce
Fried Chicken Breast with Aurora Sauce

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, fried chicken breast with aurora sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fried Chicken Breast with Aurora Sauce is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Fried Chicken Breast with Aurora Sauce is something that I have loved my whole life.

A fresh way of cooking chicken - and fresh morel mushrooms help create a wonderfully creamy sauce full of flavour. The F Word's bold, modern and mischievous. Fried Chicken Breast with Creamy Lemon Sauce Dip Panlasang Pinoy.

To get started with this particular recipe, we must prepare a few ingredients. You can have fried chicken breast with aurora sauce using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Fried Chicken Breast with Aurora Sauce:
  1. Make ready 2 cuts Chicken breasts
  2. Take 1 tbsp ○ Ketchup
  3. Get 1 tbsp ○ Mayonnaise
  4. Take 1 tsp ○ Soy sauce
  5. Get 1 pinch ○ Salt and pepper
  6. Prepare 1 Katakuriko

But many recipes require lots of ingredients and hours of. The Korean Fried Chicken Sauce is made to go with Chef John's Korean Fried Chicken - also listed on this site. If you don't tolerate heat at all I suggest you leave it out altogether. Boneless thigh fillets work as well.

Instructions to make Fried Chicken Breast with Aurora Sauce:
  1. Butterfly the chicken breast and slice diagonally into bite-sized pieces.
  2. Put the ○ ingredients into a plastic bag with the chicken and rub the seasonings into the meat. Press the air out of the bag, and allow to marinate for a while.
  3. Coat in katakuriko then deep fry in oil over medium heat. You could also shallow-fry with a small amount of oil.

If using thighs, I recommend pounding the meat to even out the thickness and for more flat surface area, so it pan-fries to a more even crispness Pan fried chicken breast in a velvety sauce made with fresh orange juice. This fresh orange sauce pairs just as good with fish (salmon or another sort) as it does with chicken breast. And although I haven't tried, I am pretty sure you could also serve this sauce to duck breast or pork tenderloin. Serve warm or at room temperature. When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway.

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