Pan-Fried Chicken Sish Kebab Recipe

I also like red meat and fish, but my favorite type of meat is chicken. It cooks faster than red meat and smells less than fish. There are no words to describe its taste. What's more, the number of dishes you can make with chicken meat is unbelievable.

You can make a different dish from each part of it. Soup for chicken broth, chicken rice, chicken with vegetables... In short, it is the savior of difficult times.

For all the reasons, I always have chicken at home. When I can't find an answer to the question of what to cook today, it means it's time to cook chicken for me. I usually sauce it and throw it in the oven, and I make rice and salad with it.

This recipe is a little different, but still just as practical. Chicken breasts are diced. It is sauced, seasoned, and after resting for half an hour, it is fried in oil.

When frying chickens, it is very important not to overcook or dry them. Cooking a little so that they do not dry out can also cause them to remain raw. The easiest way to prevent this is not to chop the chickens too big. When the outside of the chicken you cut into small pieces is nicely browned, the inside will be cooked sufficiently.

Food is very practical, but to make it even more practical, you can stack your chickens in the freezer in your spare time before putting them in the freezer. It will be easier to thaw as the chicken will freeze in small pieces. You can sauce and fry the defrosted chicken.

Enjoy the recipe...

Bon appétit...