Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce
By using egg white to coat the chicken pieces, they will be tender even when cold. Try these in bentos or as drinking appetizers. If you are feeding this to small children, omit the doubanjiang and add a little extra sugar.
Remove the skin from the chicken breast, slice diagonally and then cut into thin strips along the grain of the meat. You can alternatively cut into bite sized pieces.
Rub the ★ ingredients into the chicken meat and leave to marinate for a while. Go on to Step 3 in the meantime.
Mix the mayo-chilli sauce ingredients in the order listed.
Rub the egg white into the chicken, and drain lightly. Coat with katakuriko, then add the vegetable oil.
Heat oil in a pan, put the chicken pieces in a single layer, and pan fry. When one side is browned, flip over. If it looks like the chicken is getting burned, turn off the heat temporarily.
When the chicken is cooked through, mix the mayo mixture again and add to the pan. Simmer down until the sauce is thickened, and it's done. Add a little salt if needed.
If you simmer it for too long, the sauce will become too thick and lumpy, so stop cooking when the sauce is just thickened.
If the chicken gets too burned, the sauce will look unappetizing, so either transfer the chicken to another pan, or wipe the pan before adding the sauce.
Transfer to a serving plate, and optionally scatter green onions on top. If you love mayonnaise, add a squirt to the side. You can also mix mayo into the rest of the egg and stir fry it, and serve with the chicken. Lettuce can be served on the side too.
This is when I made this with chicken cut into bite sized pieces.
Story Behind this Recipe
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.