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Composition for Silky Chicken Breast with Chili Sauce:

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

Silky Chicken Breast with Chili Sauce making process:

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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