Chicken Breast Meat with Mayo Chili Sauce and Cheese

Name: Chicken Breast Meat with Mayo Chili Sauce and Cheese
Yield: 2 servings
Cuisine: American
Ingredients: 1 large cut Chicken breast; 1/4 tsp ●Sugar; 1 dash ●Salt and pepper; 1 tbsp ●Sake; 1 Egg white; 3 tbsp Katakuriko; 1 tbsp Vegetable oil; 1 Sesame oil (for sautéing), or vegetable oil if unavailable; 2/3 tsp ★Chicken soup stock granules; 1 tsp ★Sugar; 1 ~1 teaspoon ★Doubanjiang; 1 tsp ★Soy sauce; 1 tbsp ★Mayonnaise; 4 tbsp ★Ketchup; 100 ml Water; 1 tsp katakuriko + 2 teaspoons water Katakuriko slurry; 2 slice Sliced cheese; 1 Grated cheese

cookpad.japan @cookpad_jp

This is a cheese dish to make both adult and kids happy alike!
I made a bit of a variation of my recipe "Simple Soft Chicken Breast Mayo Chili Sauce Sauté" by adding in cheese, and gave the taste a power boost.
Using plastic bags also makes cleanup a breeze.

Add in doubanjiang if you like. This tastes great sprinkled with lots of powdered cheese.
The cheese will harden as it cools, but the meat stays soft so you can add it to bento as well. You can skip the egg white coating, but coating it in egg white makes it even softer, so you should definitely try it out. Recipe by Iku..

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1 largecut Chicken breast
1/4 tsp●Sugar
1 dash●Salt and pepper
1 tbsp●Sake
1Egg white
3 tbspKatakuriko
1 tbspVegetable oil
1Sesame oil (for sautéing), or vegetable oil if unavailable
2/3 tsp★Chicken soup stock granules
1 tsp★Sugar
1~1 teaspoon ★Doubanjiang
1 tsp★Soy sauce
1 tbsp★Mayonnaise
4 tbsp★Ketchup
100 mlWater
1 tspkatakuriko + 2 teaspoons water Katakuriko slurry
2 sliceSliced cheese
1Grated cheese

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Steps

1

Remove the skin from the chicken, cut into large bite sized strips, place into a plastic bag along with the ● ingredients, and rub it in.
2

Add ★ to a small bowl in the order listed, and mix together. Then mix in the water as well. (The mayonnaise will separate if you mix in the water first).
3

Add the egg white to step 1 and rub it in.
4

Add the katakuriko to a separate bag. Take the meat out of the bag from step 3 while lightly draining the juices, transfer to the other bag, and rub. Add in oil and continue to rub.
5

Prepare the katakuriko slurry.
6

Heat up sesame oil in a frying pan, line up the meat without stacking it on one another, and cook it.
7

Flip the chicken over once it has browned, and cook until golden brown. You will stew it later, so there is no need to cook it all the way through.
8

Add in the combined seasoning ingredients from Step 2 after the chicken has turned golden brown, and stew while occasionally shaking the getting pan back and forth.
9

After cooking, mix the katakuriko slurry, and stir it in. Bring to a quick boil, and turn off the heat. Add in the cheese while shredding it.
10

Arrange onto plates after giving it a big stir. The cheese won't stand out if you overmix it, so it's okay to just mix it together lightly.
11

Top off with the remaining sauce from the frying pan, sprinkle with lots of powdered cheese, and it is done. Eat it up while it's piping hot.