Chicken breast becomes tender and moist when soaked overnight in a brine solution (salt and sugar water). This simple preparation ensures a juicy result, whether the chicken is just grilled or fried.

【Brine Mixture Ratio】

The brine is made by dissolving 3-5% salt and 5% sugar (by weight) into the water. The amount of water needed depends on the container you use for soaking. For this recipe (1kg of chicken breast), I used 400mL of water with 12g of salt and 20g of sugar dissolved in it (note: this is not a 3% saline solution).

*Please remove the chicken from the brine if soaking for more than one night, as it can become too salty. The recommended storage period is 3-5 days, but I usually follow the chicken's expiration date. For longer storage, freezing is advised.

*Chicken breast soaked in brine is best cooked simply by grilling or frying, as it already has a base flavor. Steaming is good, but it is not recommended for stews.