Silky Chicken Breast with Chili Sauce

• 1 Chicken breast
• 1 Salt and pepper
• 2 tbsp Katakuriko
• 1 tsp each Sake, sesame oil
• 5 cm length Japanese leek
• 2 slice Ginger
• 1 clove Garlic
• 1 to fry Sesame oil
• 1 tsp Doubanjiang
• 1 1/2 tbsp Sugar
• 1 tbsp each Ketchup, sake
• 100 ml Chinese soup stock
• 1/3 tsp Salt
• 1 Katakuriko slurry

1. Make the chili sauce.
2. Chop all the vegetables and combine the ingredients.
3. Heat sesame oil in a frying pan.
4. Add the vegetables and fry over high heat until aromatic.
5. Add the doubanjiang.
6. Once Step 2 is well combined, pour in the sauce and cook down on medium heat for 2-3 minutes.
7. Add the katakuriko slurry at the end to thicken and the chili sauce is done.
8. Slice the chicken diagonally into small pieces.
9. Rub with salt and pepper and leave for about 10 minutes.
10. Rub with the katakuriko well.
11. Boil water in a saucepan.
12. Add the ingredients and cook the chicken.
13. There should be enough water for the chicken pieces to be submerged.
14. Strain the water through a colander.
15. Reheat the sauce in the frying pan over low heat and stir in the chicken.
16. Transfer to a serving dish.
17. If you have excess sauce, drizzle over the chicken.
18. Serve.

chicken, salt, katakuriko, sesame oil, length japanese, ginger, clove garlic, sesame oil, doubanjiang, sugar, ketchup, chinese soup stock, salt, slurry

Taken from cookpad.com/us/recipes/154607-silky-chicken-breast-with-chili-sauce (may not work)