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.
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.
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.
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.
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.
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.
Story Behind this Recipe
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.