To wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's ...

The reasons why your chicken breasts are dry, bland, and meh. While many cooks might shake their heads at chicken breasts and tell you to stick with thighs instead, tough or tasteless chicken ...

This option took up a lot of fridge space I first needed to prepare the brine for the chicken, which is essentially a salt-water bath that the meat marinates in to ensure it stays moist while cooking.

It not a good idea to salt chicken for a long time before you cook it because the salt draws the juices out - you will get a pool of water under the chicken. But you should certainly season a bird ...

Put chicken strips in a bowl. Add salt and sesame oil. 2. Break egg yolk in a bowl. Add egg yolk and 1-2 teaspoons egg white to chicken mixture and mix well. Set aside to marinate for 10-15 minutes. 3 ...

You've tasted sweet and sour chicken at the takeaway ... 32g sugars), 7g fat (of which 1g saturates), 4g fibre and 0.9g salt.