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

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

chicken breasts, egg, katakuriko, sake, vegetable oil, salt, garlic, ginger, ketchup, vegetable oil, chinese soup stock, japanese, slurry

Taken from cookpad.com/us/recipes/152460-chicken-breast-with-chili-sauce (may not work)