Chicken Tenders in Chili Sauce

I love stir-fried shrimp in chili sauce but when my wallet's on the light side, I make it with chicken tenders on sale.
・If you add a little bit of oil in to the marinade, it won't stick when stir-frying.
・ If you use Doubanjiang, add it right after sautéing the onions and ginger.
・Double the ingredients to make 4 servings.
・You can use chicken breasts too. Recipe by Ebi
Chicken Tenders in Chili Sauce
I love stir-fried shrimp in chili sauce but when my wallet's on the light side, I make it with chicken tenders on sale.
・If you add a little bit of oil in to the marinade, it won't stick when stir-frying.
・ If you use Doubanjiang, add it right after sautéing the onions and ginger.
・Double the ingredients to make 4 servings.
・You can use chicken breasts too. Recipe by Ebi
Cooking Instructions
- 1
Remove the sinew from the chicken and cut into 4-5 slices. Rub in with the ◇ ingredients. Chop the ● ingredients.
- 2
Heat oil (not listed) in a frying pan and fry both sides. Remove from the pan temporarily. Don't over-cook.
- 3
Saute the ● ingredients in the same frying pan. When fragrant, add the combined seasonings and (since the katakuriko needs to be slightly cooked) simmer while mixing very well.
- 4
Add the chicken fillets to Step 3, stir once, add the vinegar and sesame oil for flavor, and toss.
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