Remove the skin from the chicken breast and cut the chicken into bite-sized pieces. Put the chicken in a plastic bag with the sake and salt. Massage the bag to rub in the seasoning and then refrigerate.
Mix the combined flavoring ingredients.
Cut the potato into bite-sized slices. Microwave for 5 minutes (at 500 W).
Add the katakuriko (for the breading) to the chicken from Step 1 and shake the bag.
Grease your skillet and sauté the chicken from Step 4, browning it on both sides.
Add the potato slices from Step 3 and stir fry.
When the chicken is cooked through, add the combined seasoning ingredients from Step 2. Mix to combine. All done.
Story Behind this Recipe
I love shrimp in chili sauce but shrimp can be expensive. So I decided to make it with chicken breast.
Make sure you rub the sake and salt into the chicken very well. This will help soften the meat. When you're browning the chicken during Step 5, don't disturb it until the edges start to brown (if you do, the breading will come off). This is a bit spicy. If you don't want it so spicy, you can reduce the amount of doubanjiang and black pepper.