Silky Chicken Breast with Chili Sauce

Silky Chicken Breast with Chili Sauce

A healthy and tasty dish with inexpensive chicken breasts. It's low in calories and uses cheap ingredients. The chili sauce will also cut the gamey flavor of chicken.

Ingredients: 2 servings

Chicken breast
1 (refer to the tip)
Salt and pepper
To taste
About 2 tablespoons
☆Sake, sesame oil
1 teaspoon each (for pre-cooking the chicken)
Chilli sauce
●Japanese leek
4~5 cm length
2 slices
1 clove
Sesame oil
to fry
1 teaspoon
1 1/2 tablespoons
☆Ketchup, sake
1 tablespoon each
☆Chinese soup stock
1/2 cup
☆ Salt
1/3 teaspoons
Katakuriko slurry
As needed


1. Make the chili sauce. Chop all the ● vegetables and combine the ☆ ingredients.
2. Heat sesame oil in a frying pan. Add the ● vegetables and fry over high heat until aromatic. Add the doubanjiang.
3. 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.
4. 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.
5. Add the ☆ ingredients and cook the chicken. There should be enough water for the chicken pieces to be submerged.
6. Strain the water through a colander. Reheat the sauce in the frying pan over low heat and stir in the chicken.
7. 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.