The way you slice your chicken can change the way it cooks and tastes

1. Strips (Julienne)

Method: Cut the chicken into long, thin strips, about ¼ inch thick.
Impact: Cooks very quickly due to the thinness. Absorbs marinades and seasonings well. Stays tender if cooked quickly on high heat but can dry out if overcooked.

2. Cubes (Diced)

Method: Cut into uniform small cubes, typically ½ inch or 1-inch pieces.
Impact: Even cooking due to uniform size. Great for marinating since more surface area is exposed. Retains juiciness when cooked in sauces.

3. Butterfly

Method: Slice the chicken breast horizontally but not all the way through, then open it like a book.
Impact: Reduces cooking time for thick cuts, ensures even cooking and prevents dryness and is ideal for stuffing as it creates a pocket.

4. Paillard (Pounded Flat)

Method: Place a chicken breast between plastic wrap and pound it to an even thinness.
Impact: Cooks very fast and evenly. Results in a tender texture. Great for breading and frying since it crisps up well.

Learn the various ways you can slice chicken. (Source: Freepik)

5. Bias Cut (Diagonal Slices)

Method: Cut chicken breast at a 45-degree angle into thin pieces.
Impact: Increases surface area for marinades. Looks more presentable on the plate. Retains more moisture compared to straight cuts.

6. Shredded (Pulled)

Method: Cooked chicken is pulled apart into thin strands using forks or hands.
Impact: Absorbs sauces well. Creates a soft, juicy texture. Best when slow-cooked for tenderness.

7. Chopped (Rough Cuts)

Method: Roughly chop chicken into irregular pieces.
Impact: Quick and rustic preparation. Texture varies depending on the cooking method. Works well in mixed dishes like stir-fries or pasta.