Rich in protein and low in fat, chicken breast is a favorite choice for healthy food lovers. However, whether you're tired of eating plain grilled chicken breasts every day or just want to speed up the cooking time, it's fun to change your habits and cut the chicken breasts into strips. Follow the traditional way of slicing chicken breasts with a knife or-for a safer option-use special kitchen shears.
Step
Method 1 of 2: Cutting the Chicken with a Knife
Step 1. Choose a sharp chef's knife 20-25 cm long
The sharper the knife, the less likely you are to get hurt because the knife won't slip. A longer knife will produce a smooth, clean cut so you don't have to slice as much as you would with a shorter knife. The chef's knife is also sturdy enough to cut meat off with just a little pressure.
- An easy way to sharpen a knife is with a sharpener. Press the blade against the side labeled "rough" and pull it toward you a few times, pressing gently. After that, drag on the side labeled "smooth".
- The price of a chef's knife varies greatly, depending on the quality and ingredients. Buy it at a kitchen supply store or in a market place on the internet to choose the one you like and is comfortable to hold.
Step 2. Place the chicken breasts on a plate and place in the freezer for 15 minutes
Because raw chicken is so slippery, putting it in the freezer before cutting will help make it solid so it's easier to cut. The chicken breasts don't need to be covered and you can either leave them in the package or open them first.
If you don't want to wait for the chicken to freeze, just use a paper towel to pat it dry before cutting. This method is not very effective, but it will make the chicken less slippery
Step 3. Transfer the chicken breasts to a cutting board
Remove the chicken from the freezer and slide it off the plate onto a cutting board, or lift it by hand and place it down. It's best to place the chicken in the middle of the cutting board to make the cutting process easier. Even if it shifts a little, the chicken will still be on the cutting board, instead of falling onto the table and potentially spreading germs on it.
- If you use your hands to pick up the chicken and transfer it onto a cutting board, don't touch anything other than the cutting board, chicken, and knife. Raw chicken contains bacteria that you don't want to spread throughout the kitchen.
- Use a different cutting board for the chicken so it doesn't contaminate other foods.
Step 4. Remove the chicken bones now if you are using boned chicken breasts
Use a knife to cut the ribs and breastbone, then gently pull the breast meat off the bone. Don't forget to cut the tendon at the bottom too.
Step 5. Hold the chicken breast in place with your non-dominant hand
Use whichever hand you are not going to use to cut. Place your palms firmly on the chicken and slightly arch your fingers under the knuckles. This will protect your fingers from slicing them when you cut with the knife.
For people who are prone to injury or are afraid to handle very sharp knives, just buy scratch-resistant gloves online or at a kitchen supply store. These gloves are made of the same material as the bulletproof vest and will protect your hands from getting hurt
Step 6. Cut the chicken crosswise in the direction of the veins
Find the veins (little white muscle fibers) and cut across them, rather than parallel. If the veins run from top to bottom, cut from left to right. Make long slices with a knife and drag until the chicken breast is cut in one clean slice.
Cutting across the grain will make the chicken softer after cooking
Step 7. Continue slicing in even strips until all the chicken breasts are used up
The strips of chicken can be as thin or thick as you want, but they need to be uniform in size so they can cook evenly. Depending on the width of the strip, 1 whole breast can be cut into 5-7 strips.
Determine how wide the strip you want based on the menu you want to create. For example, for fajitas, slice thinner, i.e. 1 cm wide. As for the fried chicken strips, slice 2.5-5 cm wide
Method 2 of 2: Using Kitchen Scissors
Step 1. Choose removable kitchen shears
Kitchen shears differ from regular scissors in that they are sharper and more robust so they can cut everything from meat to bone. Look for detachable scissors (they may also be labeled “two-piece.” With these shears, you can clean the two halves of the chest.
Most kitchen scissors cost between tens and hundreds of thousands of rupiah. Buy it at a kitchen supply store or at an online market place
Step 2. Place the raw chicken breast in the center of the cutting board
Although you can hold it in the air while the chicken is cutting, this is not recommended. Laying the chicken on the cutting board will give you more control so the cuts are straighter.
Another option is to chop the chicken in a skillet that will be used to cook it later. Since you're using scissors, not a knife, just cut them directly on the pan for less dishwashing
Step 3. Clean the bones on the chicken breast first before cutting it into strips
Make small cuts around the ribs and breastbone while using your hands to pull the meat off the bones. After that, cut off the white tendon.
Step 4. Locate the pectoral vein and position it so that the scissors cross it
The veins are small white muscle fibers that run the length of the chicken breast. Cut in the opposite direction so that the veins are cut off, instead of cutting parallel.
Cutting parallel to the grain will make the chicken tougher and tougher
Step 5. Cut the chicken into equal sizes, running the blades of the scissors over the cutting board
Use your non-dominant hand to hold the chicken in place on the cutting board and use the other hand to cut the chicken with scissors. Run the scissors lightly over the cutting board as you cut to guide the shears through the chicken in a straight line.
