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

I wanted to use up my stock of chicken breast, so I prepared it with chili sauce. I dredged the chicken in egg, like a chicken picatta, then served it with chili sauce.The spice is mild, so even children can enjoy it.To make it even spicier for a mature palate, add Tabasco sauce or doubanjiang spicy bean paste to taste. Recipe by Pa-rumama

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..

This chicken chili dish was inspired by traditional ebi chili (chili shrimp).Since I don't like spicy food so much, I used just a small amount of Doubanjiang spicy bean paste. Please adjust the amount to your liking.You can substitute olive oil with vegetable oil. I just used olive oil to use it up. Recipe by Maetomo

I love shrimp in chili sauce but shrimp can be expensive. So I decided to make it with chicken breast.Make sure you rub the sake and salt into the chicken very well. This will help soften the meat.When you're browning the chicken during Step 5, don't disturb it until the edges start to brown (if you do, the breading will come off).This is a bit spicy. If you don't want it so spicy, you can reduce the amount of doubanjiang and black pepper. Recipe by Mahone

This is a combination of two other recipes of mine.I used approximately 250 g of chicken breast after discarding excess skin and fat. For silky and tender bites of chicken breast, rub the chicken well with katakuriko, not just to coat, after marinating. Recipe by Sabumochi

I thought this would go well with beer.By coating the chicken tenders with katakuriko potato starch flour, they won't become dry after you fry them and will be crispy and fragrant.You can use chicken wings, prawn,s or white fish instead. For 2-3 servings. Recipe by abichi

I'm trying out various methods right now for how to make chicken breast meat tender and delicious. It's cheap and healthy. I use the egg white left over from baking in chicken dishes. The sugar used to marinate the chicken tenderizes it too.If you cut up the chicken, wrap it in 100 g portions and freeze it; it's very handy. When cooking the chicken, if you touch them before the coating has hardened, it will slide off and stick the pan, so be careful. If it looks like the chicken is getting burned, turn off the heat for a while. Since you'll be simmering the chicken in Step 6, you don't have to cook the chicken through in Step 5. For 1 to 2 servings. Recipe by Iku..

I had some leftover sweet chili sauce!When you heat the mayonnaise in a frying pan, it thickens and gathers in one spot. So spread it using the chicken pieces when you fry them!By cutting the chicken into 12 thin pieces, you can shorten the frying time and make the chicken fluffy and tender. Recipe by Airinomama

Changing the usual shrimp chili sauce to shrimp and chicken meatballs in chili sauce! You get more volume, and kids love meatballs. Great for bento lunch boxes.Refrigerating the meatballs makes it easier to roll them into balls. You can use fresh mizuna greens or lettuce instead of bok choy if you prefer! A green vegetable makes for a beautiful presentation. Mix the meatballs with the sauce while the meatballs are still warm. Recipe by Muuko

Note: Big red chillies Oftentimes, is used for its vibrant colour in most Asian dishes. It's less spicy compared to small bird-eye chillies.#breakfast #lunch #dinner #asian #chicken #Chili #chillies #stirfry #protein #hot #spicy #spices

I used the meat mixture I used for a meatball recipe I uploaded earlier, combined with the chili sauce I used in.Make the meatballs in bulk and freeze them - they're handy to have in stock.If you add 1 teaspoon of katakuriko dissolved in 1 teaspoon of water, the chili sauce will become slightly thickened like ankake sauce. I used 2 teaspoons of starch dissolved 2 teaspoons of water to make the sauce thicker. It won't leak if you put it in a bento box. For 2 servings. Recipe by Sabumochi