How to Make Tori Chili (Japanese Sweet & Spicy Chicken)

By Sudachi · 35 min

Ingredients

Instructions

1. Cut the chicken breast into large bite-sized pieces and put them in a bowl. Add a pinch of salt, a pinch of white pepper and the sake, and mix well.
2. Add the egg white and mix until the chicken is fully coated. Save the yolk for later.
3. Add the potato starch and mix until the pieces are coated.
4. Add the cooking oil, mix again, and rest 5–10 minutes while preparing the rest.
5. Mix all the sauce ingredients in a small bowl: water, light brown sugar, ketchup, sake, chicken bouillon powder and dashi granules. Set aside.
6. Heat the pan over medium heat and add the 1 tsp oil. Fry the chicken until browned on both sides and no pink remains. Transfer to a plate.
7. In the same pan, add a little more oil with the leek, garlic and ginger, all finely diced. Fry until fragrant.
8. Add the chili bean sauce and stir for 1 minute.
9. Add the prepared sauce and heat until gently bubbling.
10. Return the chicken to the pan with the lemon juice, sesame oil, chili oil and green peas. Cook until warmed through and the sauce is thick and glossy, then remove from the heat.
11. In a new pan on low heat, melt the butter. Whisk 1 egg with the reserved egg yolk, pour into the pan and stir constantly until cooked to your liking. Season with salt and pepper.
12. Serve the scrambled egg and chicken together on one plate, garnished with chopped green onions if desired.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

GarlicEggLemonGingerScallionBrown sugarChicken breastPea