Chicken Breast with Chili Sauce

Name: Chicken Breast with Chili Sauce
Ingredients: 2 Chicken breasts; 1 Egg; 5 tbsp Katakuriko; 1 tbsp Sake; 1 tsp Vegetable oil; 1/2 tsp Salt; 1 tsp Grated garlic; 2 tsp Grated ginger; 3 tbsp Ketchup; 2 tbsp Vegetable oil; 200 ml Chinese soup stock; 2 tbsp Japanese leek, finely chopped; 1 dash Katakuriko slurry

13 ingredients

8 steps

Ingredients

2 Chicken breasts
1 Egg
5 tbsp Katakuriko
1 tbsp Sake
1 tsp Vegetable oil
1/2 tsp Salt
1 tsp Grated garlic
2 tsp Grated ginger
3 tbsp Ketchup
2 tbsp Vegetable oil
200 ml Chinese soup stock
2 tbsp Japanese leek, finely chopped
1 dash Katakuriko slurry

Directions

1

Diagonally slice the chicken into bite-sized pieces.
2

Combine the -marked ingredients in a bowl and mix until even.
3

Put the chicken in the bowl, and rub in the dredging.
4

This dredging also serves as a preseasoning.
5

Heat the oil (not listed) in a frying pan and grill both sides of the chicken until crisp.
6

The batter will make the chicken stick, so separate them while cooking through, then remove from the pan.
7

Wipe the frying pan clean, heat the vegetable oil, then add the garlic, ginger, and ketchup, and continuously stir to prevent scalding.
8

Add the Chinese soup stock, bring to a boil, return the leeks and chicken, coat evenly, then add the katakuriko dissolved in water to thicken, and serve