Recipe of Homemade Chicken Breast with Chili Sauce
Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, Recipe of Favorite Chicken Breast with Chili Sauce. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken Breast with Chili Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Breast with Chili Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Breast with Chili Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can cook Chicken Breast with Chili Sauce using 13 ingredients and 6 steps. Here is how you can achieve that.
I wanted to use up my stock of chicken breast, so I prepared it with chili sauce. I dredged the chicken in egg, like a chicken picatta, then served it with chili sauce.
The spice is mild, so even children can enjoy it.
To make it even spicier for a mature palate, add Tabasco sauce or doubanjiang spicy bean paste to taste. Recipe by Pa-rumama
Ingredients and spices that need to be Prepare to make Chicken Breast with Chili Sauce:
- 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
Instructions to make Chicken Breast with Chili Sauce
- Diagonally slice the chicken into bite-sized pieces. Combine the ★-marked ingredients in a bowl and mix until even.
- Put the chicken in the bowl, and rub in the dredging. This dredging also serves as a preseasoning.
- Heat the oil (not listed) in a frying pan and grill both sides of the chicken until crisp.
- The batter will make the chicken stick, so separate them while cooking through, then remove from the pan.
- Wipe the frying pan clean, heat the vegetable oil, then add the garlic, ginger, and ketchup, and continuously stir to prevent scalding.
- 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 ♪
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