Chicken Tenders in Chili Sauce Recipe

Name: Chicken Tenders in Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces Chicken tenderloins; 1 tbsp Sake; 1/4 tsp Salt; 1/3 Egg white; 1 tsp Katakuriko; 10 cm The white part of a Japanese spring onion; 1/2 piece Ginger; 100 ml Chicken stock; 2 tbsp Ketchup; 2/3 tbsp Sweet chili sauce (or doubanjiang); 1/2 tbsp Sake; 1/2 tbsp Sugar; 1/4 tsp Salt; 2/3 tbsp Katakuriko; 1/2 tbsp each Vinegar, sesame oil (for the finishing touch)

Servings: persons

4 pieces Chicken tenderloins
1 tbsp Sake
1/4 tsp Salt
1/3 Egg white
1 tsp Katakuriko
10 cm The white part of a Japanese spring onion
1/2 piece Ginger
100 ml Chicken stock
2 tbsp Ketchup
2/3 tbsp Sweet chili sauce (or doubanjiang)
1/2 tbsp Sake
1/2 tbsp Sugar
1/4 tsp Salt
2/3 tbsp Katakuriko
1/2 tbsp each Vinegar, sesame oil (for the finishing touch)

1
Remove the sinew from the chicken and cut into 4-5 slices.
2
Rub in with the ingredients.
3
Chop the ingredients.
4
Heat oil (not listed) in a frying pan and fry both sides.
5
Remove from the pan temporarily.
6
Don't over-cook.
7
Saute the ingredients in the same frying pan.
8
When fragrant, add the combined seasonings and (since the katakuriko needs to be slightly cooked) simmer while mixing very well.
9
Add the chicken fillets to Step 3, stir once, add the vinegar and sesame oil for flavor, and toss.

360

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 15 ingredients. The key ingredients include: 4 pieces Chicken tenderloins, 1 tbsp Sake, 1/4 tsp Salt, 1/3 Egg white, and more.

Yes, Chicken Tenders in 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 Tenders in Chili Sauce

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