Stir-Fried Chicken Breasts in Chili Sauce
cookpad.japan @cookpad_jp
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
Stir-Fried Chicken Breasts in Chili Sauce
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
Cooking Instructions
- 1
Poke the chicken breasts with a bamboo skewer. Slice diagonally into bite-sized pieces. Sprinkle with the sake and leave it for about 1 hour to make the chicken tender.
- 2
Coat the chicken from Step 1 with katakuriko. Heat oil in a frying pan, and fry the chicken until golden brown. Remove from the pan.
- 3
Stir-fry the cabbage as a side dish in the remaining oil from Step 2. Season with salt and pepper, and serve on a plate. Combine the seasoning ingredients ② and set aside.
- 4
Add the seasoning ingredients ① to the pan. Turn on the heat to medium, and cook the sauce without burning. When the oil turns clear red, the sauce is ready. Turn off the heat.
- 5
Add in the seasoning from Step 2 and mix well. When blended well, turn the heat back on to medium, and cook until the sauce becomes thick.
- 6
Return the chicken from Step 2 to the pan, and coat well with the sauce. Serve on a plate lined with cabbage, and you're done.
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