Remove the sinew from the chicken and cut into 4-5 slices. Rub in with the ◇ ingredients. Chop the ● ingredients.
Heat oil (not listed) in a frying pan and fry both sides. Remove from the pan temporarily. Don't over-cook.
Saute the ● ingredients in the same frying pan. When fragrant, add the combined seasonings and (since the katakuriko needs to be slightly cooked) simmer while mixing very well.
Add the chicken fillets to Step 3, stir once, add the vinegar and sesame oil for flavor, and toss.
Story Behind this Recipe
I love stir-fried shrimp in chili sauce but when my wallet's on the light side, I make it with chicken tenders on sale.
・If you add a little bit of oil in to the marinade, it won't stick when stir-frying. ・ If you use Doubanjiang, add it right after sautéing the onions and ginger. ・Double the ingredients to make 4 servings. ・You can use chicken breasts too.