Silky Chicken Breast with Chili Sauce.
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, silky chicken breast with chili sauce. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Silky Chicken Breast with Chili Sauce is one of the most well liked of current trending foods on earth. It's easy, it's fast, it tastes delicious. It's enjoyed by millions daily. Silky Chicken Breast with Chili Sauce is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have silky chicken breast with chili sauce using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Silky Chicken Breast with Chili Sauce:
- {Get 1 of Chicken breast.
- {Prepare 1 of Salt and pepper.
- {Get 2 tbsp of Katakuriko.
- {Get 1 tsp of each ☆Sake, sesame oil.
- {Make ready of Chilli sauce.
- {Make ready 5 of cm length ●Japanese leek.
- {Prepare 2 slice of ●Ginger.
- {Prepare 1 clove of ●Garlic.
- {Prepare 1 of to fry Sesame oil.
- {Make ready 1 tsp of Doubanjiang.
- {Get 1 1/2 tbsp of ☆Sugar.
- {Get 1 tbsp of each ☆Ketchup, sake.
- {Get 100 ml of ☆Chinese soup stock.
- {Get 1/3 tsp of ☆ Salt.
- {Get 1 of Katakuriko slurry.
Instructions to make Silky Chicken Breast with Chili Sauce:
- Make the chili sauce. Chop all the ● vegetables and combine the ☆ ingredients..
- Heat sesame oil in a frying pan. Add the ● vegetables and fry over high heat until aromatic. Add the doubanjiang..
- 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..
- 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..
- Add the ☆ ingredients and cook the chicken. There should be enough water for the chicken pieces to be submerged..
- Strain the water through a colander. Reheat the sauce in the frying pan over low heat and stir in the chicken..
- Transfer to a serving dish. If you have excess sauce, drizzle over the chicken. Serve..
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