Spicy Asian Chicken Sauté

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Korean

Ingredients: Chicken

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4

Ingredients

• 1 pair skinless boneless chicken breast (about 600-650 gram), thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon Chinese five spice powder
• 1 1/2 tablespoon Japanese sake
• 2 tablespoon katakuriko (Japanese potato starch)
• 3 tablespoon oil
• 3 cloves garlic, minced
• 1 inch ginger, thinly sliced
• 2 scallions, thinly sliced, reserve 1 tablespoon for garnish
• 1 jalapeno chili (or any green chili), seeded and thinly sliced
• 1 fresno chili (or any red chili), seeded and thinly sliced
• Sauce (mix together the following)
• 1 cup water
• 1 teaspoon mushroom (or chicken) stock granules, or salt
• 1 tablespoon sugar
• 1 tablespoon gochujang
• 1/2 tablespoon oyster sauce
• 1/2 tablespoon soy sauce
• Starch slurry (mix together the following)
• 1 tablespoon katakuriko (Japanese potato starch)
• 2 tablespoon water

Instructions

1. Mix together thinly sliced chicken breast with salt, ground white pepper, Chinese five spice powder, and Japanese sake. Let it marinade for 1 hour, then add the 2 tablespoon of katakuriko and mix well.
2. Heat oil in a frying pan on medium high heat. Sauté garlic and ginger until fragrant, about 2 minutes. Add chicken to the pan, and cook until no longer pink.
3. Pour the sauce into the pan, mix well, and bring to a boil. Cook for 2 minutes. Adjust salt and sugar as needed.
4. Add scallions, jalapeno, and fresno. Mix well. Pour the starch slurry and keep stirring until the sauce thickens.
5. Turn off the heat. Transfer to a serving plate, and garnish with the reserved scallion.