Step-by-Step Guide to Make Ultimate Silky Chicken Breast with Chili Sauce

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, silky chicken breast with chili sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Silky Chicken Breast with Chili Sauce is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Silky Chicken Breast with Chili Sauce is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. 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:

1. Get 1 Chicken breast
2. Get 1 Salt and pepper
3. Take 2 tbsp Katakuriko
4. Take 1 tsp each ☆Sake, sesame oil
5. Take Chilli sauce
6. Prepare 5 cm length ●Japanese leek
7. Make ready 2 slice ●Ginger
8. Get 1 clove ●Garlic
9. Make ready 1 to fry Sesame oil
10. Get 1 tsp Doubanjiang
11. Prepare 1 1/2 tbsp ☆Sugar
12. Take 1 tbsp each ☆Ketchup, sake
13. Make ready 100 ml ☆Chinese soup stock
14. Take 1/3 tsp ☆ Salt
15. Make ready 1 Katakuriko slurry

Instructions to make Silky Chicken Breast with Chili Sauce:

1. Make the chili sauce. Chop all the ● vegetables and combine the ☆ ingredients.
2. Heat sesame oil in a frying pan. Add the ● vegetables and fry over high heat until aromatic. Add the doubanjiang.
3. 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.
4. 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.
5. Add the ☆ ingredients and cook the chicken. There should be enough water for the chicken pieces to be submerged.
6. Strain the water through a colander. Reheat the sauce in the frying pan over low heat and stir in the chicken.
7. Transfer to a serving dish. If you have excess sauce, drizzle over the chicken. Serve.

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