The best part of the chicken fillet for frying, grilling and stir-frying

foto: freepik.com

Choosing the right part not only makes your food tastier, but also saves time and ingredients.

Brilio.net - Confused about choosing which part of chicken fillet to cook? It turns out that each part of chicken meat has unique characteristics that can affect the cooking results. Choosing the right part not only makes the dish more delicious, but also saves time and ingredients. Let's get to know more about the parts of chicken fillet and the most appropriate cooking techniques as summarized by BrilioFood from various sources.

Chicken fillet meat is divided into two main parts: breast and thigh. Chicken breast has a denser texture and is low in fat, while chicken thigh is fattier and stringier. This difference greatly determines the right cooking method to get optimal results.

Chicken breast: The prima donna of low fat

Chicken breast is a favorite choice for health food lovers because of its high protein and low fat content. This part is perfect for:

1. Fried chicken flour
- The dense texture makes the flour layer stick more perfectly.
- Fried food is crispier and not oily
- Shorter frying time because the meat cooks quickly

2. Bake or grill
- Suitable for diet because it is low in fat
- Proper grilling technique prevents dry meat.
- Ideal for salads or sandwiches

Tips for grilling chicken breast to keep it juicy:
- Soak the meat in salt water for 30 minutes.
- Bake at medium-high temperature (180C)
- Use a meat thermometer, remove when the internal temperature reaches 75C.
- Let stand for 5-10 minutes before cutting.

Chicken thighs: The champion of spiced cooking

Chicken thighs have a softer, fattier texture, making them perfect for:

1. Stir-fries and soup dishes
- Natural fat makes the spices more absorbed
- Does not dry out easily when cooked for a long time
- The texture is juicier and tastier

2. Rendang or coconut milk dishes
- Meat fibers bind the spices well
- Does not disintegrate when cooked for a long time
- Richer taste due to fat content

Butter-spiced stir-fried chicken thigh recipe

Material:
- 500 gr chicken thigh fillet, cut into cubes
- 4 cloves garlic, chopped
- 1 onion, sliced
- 3 tbsp butter
- 2 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- Salt and pepper to taste
- Spring onions for garnish

How to make:
1. Heat butter, saute garlic and onion until fragrant
2. Add the chicken pieces, cook until they change color
3. Add sweet soy sauce and oyster sauce
4. Season with salt and pepper
5. Cook until the spices are absorbed and the chicken is perfectly cooked.
6. Sprinkle with spring onions, serve warm.

Food hacks for maximum results

1. Choosing Chicken Fillets:
- Choose fresh meat with a bright pink color.
- Make sure the texture is chewy and not sticky.
- Store in the refrigerator for a maximum of 2 days

2. Preparation Before Cooking:
- Cut to desired size
- Dry the surface of the meat before processing.
- Season at least 15 minutes before cooking

(brl/tin)