Meat

Chicken Breast

The broad lean breast muscle of a chicken, sold bone-in or as skinless boneless fillets.

繁體中文: 雞胸
English: Chicken Breast
Bahasa Indonesia: Dada ayam (雞胸)
Tagalog: Pitso ng manok (雞胸)

What is it?

Chicken breast is usually leaner and shaped differently from a leg; specify skin-on, skinless, bone-in or boneless.

How to identify it

A boneless breast is a broad thick pale-pink lobe tapering at one end, without a knee joint or long leg bone; bone-in pieces show breastbone.

Broad and thick, tapering at one end
Pale-pink solid lean muscle
Boneless fillet has no leg joint

Common confusion

Chicken Leg

Chicken breast is broad flat lean meat without a knee joint; a whole leg has thigh, drumstick and a clear joint.

Common Hong Kong household uses

Confirm the dish, quantity and cut with the employer before preparation, then cook thoroughly.

Preparation or handling

Keep raw meat separate from cooked food, use separate boards and knives, wash hands and contact surfaces, and cook the centre to at least 75°C for 30 seconds.

Storage

Keep covered on the lowest refrigerator shelf at 4°C or below and thaw frozen meat only in the refrigerator or microwave. Contain a leaking package and clean contaminated surfaces; leakage alone is not used here as a spoilage test.

Helper tip

Confirm whole fillet, slices or cubes and whether it must be skinless and boneless.

What Ma’am or Sir may say

買兩件去皮去骨雞胸，切片。

The employer wants two skinless boneless chicken breasts sliced.

Useful market phrase

唔該要兩件去皮去骨雞胸。

Does the image look correct?

Last reviewed

2026-08-24