Chicken Tenders in Chili Sauce

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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

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Ingredients

2 servings
  1. 4pieces Chicken tenderloins
  2. Seasoning
  3. 1 tbsp◇Sake
  4. 1/4 tsp◇Salt
  5. 1/3◇Egg white
  6. 1 tsp◇Katakuriko
  7. 10cm ●The white part of a Japanese spring onion
  8. 1/2 piece●Ginger
  9. Sauce
  10. 100 ml・Chicken stock
  11. 2 tbsp・Ketchup
  12. 2/3 tbsp・Sweet chili sauce (or doubanjiang)
  13. 1/2 tbsp・Sake
  14. 1/2 tbsp・Sugar
  15. 1/4 tsp・Salt
  16. 2/3 tbsp・Katakuriko
  17. 1/2 tbspeach Vinegar, sesame oil (for the finishing touch)

Cooking Instructions

  1. 1

    Remove the sinew from the chicken and cut into 4-5 slices. Rub in with the ◇ ingredients. Chop the ● ingredients.

  2. 2

    Heat oil (not listed) in a frying pan and fry both sides. Remove from the pan temporarily. Don't over-cook.

  3. 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. 4

    Add the chicken fillets to Step 3, stir once, add the vinegar and sesame oil for flavor, and toss.

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