Chicken Breast with Chili Sauce Recipe

Name: Chicken Breast with Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Chicken breasts, 1 Egg, 5 tbsp Katakuriko, 1 tbsp Sake, and more.

Yes, Chicken Breast with Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breast with Chili Sauce

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