Doubanjiang (spicy bean paste)Adjust to taste; can be omitted if you prefer less heat½ tsp
Potato starch3.5 tbsp for coating, 1 tsp for sauce3½ tbsp
Leek (green onion)½ piece
Water100 ml
Vegetable oilto taste~2 tbspest.
Steps
1
Remove the sinews from the chicken breast using a fork and paper towel. Cut the chicken into bite-sized pieces, slicing against the grain to keep the meat tender.
2
Place the chicken pieces in a plastic bag and add sake and mayonnaise. Rub everything together well to coat, then let it marinate for about 10 minutes to ensure tender, moist meat.
3
Finely mince the leek into small pieces.
4
In a bowl, combine ketchup, mirin, soy sauce, sake, chicken stock powder, sugar, 1 teaspoon potato starch, and water. Stir well and set aside. The doubanjiang will be cooked separately to enhance its flavor.
5
Remove the marinated chicken from the bag and add 3.5 tablespoons potato starch, tossing well to coat all pieces evenly.
6
Heat oil in a frying pan for about 30 seconds. Arrange the coated chicken pieces in the pan and cook over medium heat for about 2 minutes on the first side. Flip and cook for another 2.5 minutes until lightly golden. Remove from the pan when done, being careful not to overcook.
7
Heat oil again in the same pan and add the minced leek and doubanjiang. Stir-fry until fragrant.
8
Pour the prepared chili sauce into the pan and stir until it comes to a boil. Return the cooked chicken to the pan and toss quickly to coat all pieces evenly with the sauce. Serve when the chicken is well coated.
PrimedTableBETA
