6 Ways to cut chicken fillets so they don't fall apart, the results are neater and cook evenly

foto: shutterstock.com

Good chicken cuts not only make the appearance more attractive, but also affect the texture and doneness when cooked.

Brilio.net - Cutting chicken fillets seems easy, but if the technique is wrong, the result can be broken, messy, or untidy. In fact, good chicken cuts not only make the appearance more attractive, but also affect the texture and doneness when cooked.

Many people experience problems such as chicken being too soft when cut, the knife cannot cut neatly, or the meat is torn. When this happens, the cooking results are less than optimal, especially if the chicken is going to be made into stir-fries, satay, or schnitzel which require uniform cuts.

In order not to experience the same problem, there are 6 simple techniques that can be applied when cutting chicken fillets . This way, the chicken pieces will be neater, not broken, and easier to process. Here is the explanation summarized by BrilioFood from various sources.

One of the biggest mistakes when cutting chicken fillets is processing them straight away when they are freshly thawed from the freezer or still too soft. Chicken that is too soft tends to be difficult to cut neatly and can even tear when pressed with a knife.

Solution:
- If the chicken is still frozen, let it sit at room temperature for about 30-40 minutes, don't cut it straight away.
- If the chicken is too soft, put it in the refrigerator for 15-20 minutes to harden a little, making it more stable when cut.

The result: The chicken stays fresh, firmer, and is easy to slice without falling apart.

A dull knife will make the chicken pieces messy and require more pressure, which can cause the meat to fall apart. Therefore, choosing the right knife is very important.

Recommended knife types:
- Chef's knife Suitable for cutting large and long pieces of chicken.
- Filleting knife More flexible and good for thinly slicing chicken or removing fat.
- Santoku knife A great alternative for producing precision cuts.

Also make sure the knife is sharp. If the knife is dull, use a knife sharpener before you start cutting.

One of the most important techniques in cutting chicken fillets is to cut against the grain of the meat .

Why fight fiber?
- The pieces are softer when eaten.
- The chicken texture becomes more tender and not tough when cooked.
- The shape is neater and more uniform.

How to recognize chicken fiber:
Look for long lines on the surface of the meat. Cut across these lines, not along them.

If you want to cut the chicken thinner for schnitzel, fried chicken, or grill, the butterfly cut technique can be used. This technique keeps the meat intact but thinner and wider.

How to do a butterfly cut:
1. Place the chicken fillet on a cutting board.
2. Press the top of the chicken with your left hand (if you are left-handed, use your right hand).
3. Using a sharp knife, cut the chicken horizontally from one side to the other, but do not cut through.
4. Open the chicken like a book, then lightly pound it with a meat mallet or the back of a knife to even out the thickness.

This technique is suitable for dishes such as chicken katsu, cordon bleu, or thin roast chicken.

When cutting, chicken fillets often move or stick to the cutting board, which makes the cut uneven. For more stability, use plastic wrap over the chicken before cutting.

Benefits of using plastic wrap:
- Hold the chicken so that it does not move when pressed with a knife.
- Helps keep cutting boards clean from chicken fluids.
- Reduces the risk of meat tearing when cutting.

The method is quite easy, just place the chicken between two sheets of plastic wrap before starting to cut. This technique is also useful when you want to thin the chicken with a meat mallet.

Choosing the right cutting technique can affect the texture and taste of the dish. Here are some commonly used techniques:

Julienne (Long Slices)
Suitable for stir-fried chicken, chicken soto, or soup, where the chicken needs to be cut long and thin. How to:
- Cut the chicken into pieces about 1 cm thick, then slice lengthwise.

Dice (Cube)
Usually used for fried chicken, satay, or stir-fry. How to:
- Cut the chicken into pieces about 2x2 cm, so that the spices are perfectly absorbed.

Strip (Long Cut)
Suitable for menus such as chicken strips or crispy chicken. How to:
- Cut the chicken into strips about 1.5 cm thick, then cut lengthwise.

After learning the right technique for cutting chicken fillets, it's time to try a simple recipe that you can make at home. Here is a recipe for chicken fillets with lemon sauce that is fresh and delicious.

Material:

- 500 grams chicken fillet, cut according to the technique above

- 2 tbsp cornstarch

- 1 tsp salt

- 1/2 tsp pepper powder

- 2 tbsp cooking oil

- 3 cloves garlic, finely chopped

- 1 lemon, squeeze the juice

- 2 tbsp honey

- 1 tbsp soy sauce

- 1/2 tsp grated ginger

- 1 stalk of spring onion, thinly sliced

How to make:

1. Mix the chicken fillet pieces with cornstarch, salt, and pepper powder. Stir until the chicken is evenly coated.

2. Heat cooking oil in a pan. Saute chicken fillet until it changes color and is cooked. Remove and set aside.

3. In the same pan, saute garlic until fragrant. Add lemon juice, honey, soy sauce, and grated ginger. Stir well.

4. Put the fried chicken fillet into the sauce. Stir until the chicken is evenly coated with the sauce.

5. Remove and serve the chicken fillet with lemon sauce sprinkled with spring onions on top.

(brl/tin)