Chicken Tenders in Chili Sauce

Chicken Tenders in Chili Sauce

It calls for a lot of ingredients, but don't let that scare you. It's easy and you'll have fluffy bites of chicken tenders.

Ingredients: 2 servings

Chicken tenderloins
4 pieces
1 scant tablespoon
1/4 teaspoon
◇Egg white
1/2 ~ 1/3
1 teaspoon
●The white part of a Japanese spring onion
About 10 cm
1/2 piece
・Chicken stock
2 tablespoons
・Sweet chili sauce (or doubanjiang)
2/3 tablespoon
1/2 tablespoon
1/2 tablespoon
1/4 teaspoon
2/3 tablespoons
Vinegar, sesame oil (for the finishing touch)
1/2 tablespoon each


1. Remove the sinew from the chicken and cut into 4-5 slices. Rub in with the ◇ ingredients. Chop the ● ingredients.
2. Heat oil (not listed) in a frying pan and fry both sides. Remove from the pan temporarily. Don't over-cook.
3. 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.
4. 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.