Pan fried chicken jerky

1. Change the chicken into a rectangular shape, and use the leftover material to stir fry diced meat. Then use a diagonal knife to draw diamond patterns, not too deep. Cut the meat to a thickness of 2/3, leaving 1/3 uncut to avoid cutting the meat. This operation is for the purpose of easy seasoning and relatively easy maturation.

2. Put all the seasonings in a small bowl, stir well, then gradually pour them into the plate containing the chicken. Gently rub the seasonings evenly into the meat with your hands, as excessive force may break the chicken pieces.

3. Fry in a pan over medium heat.

4. Cover with a heavy cast iron object specifically designed for pressing meat during frying (English name: Cast Iron Bacon/Meat Grill Press, online translation: barbecue press), so that the meat can stick more evenly to the bottom of the pot and the heating surface.

5. Take turns frying on both sides until golden brown.