Slice the chicken breast diagonally into bite-sized pieces. Marinate in a sake and soy sauce mixture (4:1).
Coat the chicken with katakuriko. Heat oil in the frying pan and cook until golden brown. Remove from the pan.
Chop the eggplant and bell peppers into chunks. First stir-fry eggplant and once cooked, add the bell pepper and season lightly with salt.
Transfer chicken into the frying pan and then season with ★. Bring to a boil (the sauce will thicken as it heats up). Drizzle in a little sesame oil at the end.
Story Behind this Recipe
Green bell peppers and eggplant were in season this summer and autumn in my garden! I added some chicken breast that was on sale for around 100 yen ($1) to make dinner! It looks like sweet and sour pork so I cooked it using a similar sauce. It'll taste better when cooled if you use just a small bit of sauce. It's delicious in bento, too!
-It's nice even without doubanjiang spicy bean paste! -Substitute chili oil or ichimi togarashi (japanese red chilli pepper) for the doubanjiang spicy bean paste. -Adding extra bamboo shoot, carrot, onion and shiitake mushrooms would be perfect. Like sweet and sour pork! -Do not stir fry the bell peppers too long or they'll lose their crunchiness. -Reduce the sauce at the end so that ketchup and vinegar are less acidic.