Pan-fried Chicken with Perilla Leaves - A Simple and Delicious Home-Style Dish

Cut fresh chicken into pieces. Blanch in boiling water to tighten the skin and meat.

Remove the chicken from the water and drain. Wash the fresh perilla leaves thoroughly under running water. Soak them in a solution of baking soda for 20 minutes to remove pesticide residue. Rinse them again under running water and drain.

Prepare the side dishes: slice the ginger, chop the garlic, chop the shallots, and cut the perilla leaves into small pieces.

Heat a pan with plenty of oil. Add the chicken and sear over high heat. Cook until the moisture evaporates and the skin is slightly browned.

Add scallions/ginger/shallots and stir-fry for 4 minutes. Stir-fry the ingredients until golden brown and the chicken is crispy and fragrant.

Appropriate amount of rock sugar, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, appropriate amount of MSG

Pour white vinegar along the edge of the pot to remove any fishy smell. Then pour the seasoning sauce along the edge of the pot.

Stir-fry evenly, then add a little water. Cover and simmer for 5 minutes. Uncover and add perilla leaves.

Stir-fry for 1 minute to release the aroma of perilla. Turn off the heat and serve. Perilla-flavored pan-fried chicken is ready! ✅ The chicken is coated in sauce, crispy on the outside and tender on the inside.