Sometimes when I came up with a new recipe impromptu like this and it ended up super delicious and I simply must share with my readers, I realize that naming a dish is really not my strong point, so please forgive me the super generic name. And because I mixed ingredients from various cuisines, it was really hard to even categorize this into a specific cuisine, but the two dominant tastes are the Korean gochujang and Chinese five spice, with gochujang being more dominant, at least to me, so I ended up being putting this under a Korean dish. Silly naming and categorization aside, please give it a try and hopefully you will like it as much as I do.
I prepare chicken breast dishes so often in my house, so a lot of time I try to come up with new ways to cook it so we don’t get bored eating the same old dishes. It was pretty bold of me combining Korean gochujang and Chinese five spice, and I was having some doubts when mixing the sauces, but one taste test later and I proclaimed it a success ;)
Spicy Asian Chicken Sauté
- 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
- 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.
- 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.
- Pour the sauce into the pan, mix well, and bring to a boil. Cook for 2 minutes. Adjust salt and sugar as needed.
- Add scallions, jalapeno, and fresno. Mix well. Pour the starch slurry and keep stirring until the sauce thickens.
- Turn off the heat. Transfer to a serving plate, and garnish with the reserved scallion.