Cut the chicken breasts into 1 cm thick pieces, then sprinkle them with the salt, pepper and sake. Let the chicken sit for 10 minutes. During this time, mix together the seasoning ＊ ingredients.
Coat the chicken in the katakuriko.
Heat the sesame oil in a frying pan and cook the chicken well on both sides over medium heat.
Once the chicken has turned a light brown colour, add the previously prepared seasoning ingredients and Doubanjiang spicy bean paste to the frying pan and coat the chicken evenly with them. All done!
Story Behind this Recipe
I had previously made delicious fried chicken with ginger using cheap breast meat, but because my son doesn't like ginger, I wanted to try making it with spicy Doubanjiang.
In order to prevent the breast meat from drying out when cooking, be sure to cover the chicken with katakuriko potato starch flour and sauce (the ingredients marked with ). The flavours infuse themselves in the meat, which becomes even more delicious!