Sweet and Spicy Chicken Breast
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Recipe Overview
Overview
This Sweet and Spicy Chicken Breast recipe is a delightful combination of flavors and textures that will elevate your weeknight dinners. The technique of coating the chicken with egg white and potato starch is a game changer, ensuring that each piece remains tender and juicy while cooking. The addition of sake not only enhances the flavor but also acts as a tenderizer, making the chicken even more succulent.
The sauce, a blend of light brown sugar, tomato ketchup, and chili bean paste, strikes a perfect balance between sweet and spicy. As the chicken cooks, it absorbs these flavors, creating a dish that is both satisfying and exciting. The final touch of scrambled eggs adds a creamy element that pairs beautifully with the spicy chicken, making each bite a delightful experience.
This recipe is not just about the chicken; it’s about the technique and the thoughtful combination of ingredients that come together to create something truly special. Whether you’re cooking for family or friends, this dish is sure to impress and leave everyone asking for seconds. Don’t forget to serve it with a side of rice to soak up all that delicious sauce!
Recipe Details
Steps & Tips
Cut 300g of chicken breast into pieces of roughly the same size.
Season the chicken pieces with a pinch of white pepper and pour in half a tablespoon of sake.
Mix everything well to ensure all pieces are coated.
Separate one egg, saving the yolk for later and adding the egg white to the chicken.
Sprinkle one tablespoon of potato starch over the chicken and mix until fully coated.
Drizzle half a tablespoon of cooking oil over the chicken and mix.
Tip: Don't skip the coating process; it creates a protective barrier that keeps the chicken tender and juicy.
In a small bowl, add 3 tablespoons of water, 2 tablespoons of light brown sugar, 2 tablespoons of tomato ketchup, half a tablespoon of sake, 1 teaspoon of chicken bouillon powder, and half a teaspoon of dashi granules, then mix well.
Heat a large frying pan over medium heat.
Add oil to the pan and lay the chicken pieces in a single layer, cooking until golden brown on both sides.
Remove the chicken from the pan and set aside on a plate.
In the same pan, add more oil and sauté half the white part of a finely diced Japanese leek, 3 cloves of garlic, and 1 tablespoon of ginger until fragrant.
Add half a tablespoon of chili bean paste and fry for about 1 minute.
Pour in the prepared sauce and cook for 1 to 2 minutes while stirring.
Return the golden chicken to the pan.
Add 2 tablespoons of green peas, 1 teaspoon of lemon juice, a drizzle of sesame oil, and half a tablespoon of chili oil.
Tip: Adjust the amount of chili oil according to your spice tolerance.
Mix everything thoroughly for about a minute to coat the chicken.
Turn off the heat once the chicken is glossy and coated.
In a separate frying pan, scramble the egg yolk and egg white saved earlier.
Tip: Heat eggs slowly over low heat with a little butter for a creamy custard texture.
Plate the chicken with scrambled eggs, sprinkle with chopped green onions, and serve with plain rice.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Coating chicken with egg white and potato starch creates a protective barrier that keeps the meat tender and juicy.
- •Sake not only adds flavor but also helps to tenderize the chicken.
- •Using a combination of chili bean paste and other sauces creates a complex flavor profile that balances sweetness and heat.
- •Scrambled eggs made with leftover egg yolks add a creamy texture that complements the spicy chicken.
