Make the chili sauce. Chop all the ● vegetables and combine the ☆ ingredients.
Heat sesame oil in a frying pan. Add the ● vegetables and fry over high heat until aromatic. Add the doubanjiang.
Once Step 2 is well combined, pour in the ☆ sauce and cook down on medium heat for 2-3 minutes. Add the katakuriko slurry at the end to thicken and the chili sauce is done.
Slice the chicken diagonally into small pieces. Rub with salt and pepper and leave for about 10
minutes. Rub with the katakuriko well. Boil water in a saucepan.
Add the ☆ ingredients and cook the chicken. There should be enough water for the chicken pieces to be submerged.
Strain the water through a colander. Reheat the sauce in the frying pan over low heat and stir in the chicken.
Transfer to a serving dish. If you have excess sauce, drizzle over the chicken. Serve.
Story Behind this Recipe
This is a combination of two other recipes of mine.
I used approximately 250 g of chicken breast after discarding excess skin and fat. For silky and tender bites of chicken breast, rub the chicken well with katakuriko, not just to coat, after marinating.