PAN FRIED CHICKEN BREAST RECIPE RECIPES

Steps:

• In a large bowl, mix together the chicken, cabbage, ginger, and scallions until the mixture resembles a fine paste. Add the salt, sugar, chicken powder, white pepper, cornstarch, and toasted sesame oil and continue to stir for 3 to 5 minutes, until well incorporated.
• Dampen a towel under which to keep the rest of the dumpling wrappers while you work.
• Prepare a parchment-lined baking sheet on which to store the already prepared dumplings.
• Place 1½ teaspoons of filling in the center of each dumpling wrapper. Fold the dumpling into a half-moon shape. Hold the dumpling, seam-side up, between your thumb and index finger. Use the index finger and thumb of your other hand to pinch a section of the dumpling edge and pull it toward the web of the holding hand to make a small pleat. Repeat around the edge of the dumpling until you have between 6 and 8 pleats.
• DO AHEAD: After shaping, dumplings can be kept in the refrigerator for up to four days or frozen for up to three months.
• Set up a steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball– sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil. Working in batches, add the dumplings, making sure to leave 1½ inches of space between each (they expand as they cook), and steam for 12 to 13 minutes. Let rest for a minute or so to tighten slightly. If you need more water— water tends to evaporate—add boiling, not cold, water so as not to stop the steaming.
• Heat the neutral oil in a large nonstick pan over medium-high heat. Working in batches, add the dumplings, pleat to the side, and pan-fry until golden brown, approximately 1 minute per side.
• Place all ingredients in a small bowl. Whisk together until well mixed and the sugar dissolved.
• DO AHEAD: Dumpling Dipping Sauce can be kept covered in the refrigerator for up to three days.

Steps:

• Heat oven to 425°F. On rimmed baking sheet, toss broccoli and garlic with 1 Tbsp oil and 1/4 tsp each salt and pepper; roast 10 minutes.  Meanwhile, pound chicken breasts to even thickness, season with 1/4 tsp each salt and pepper, then coat in flour. Heat 1 Tbsp oil in large skillet on medium-high and cook chicken until golden brown,
 3 to 5 minutes per side. Nestle chicken amidst broccoli and roast until chicken is cooked through and broccoli is golden brown and tender, about 6 minutes. Return skillet to medium heat; add remaining Tbsp oil, then lemon pieces, and cook, stirring, until beginning to brown, 3 minutes. Add lemon juice and 1/3 cup water and cook, stirring and scraping up any browned bits. Spoon over chicken and serve with broccoli.