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Chicken Breast Meat With Mayo Chili Sauce And Cheese Recipe

Chicken Breast Meat with Mayo Chili Sauce and Cheese Recipe
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Serving : 2
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Prepare the ingredients before making Chicken Breast Meat with Mayo Chili Sauce and Cheese in your home. Then, follow these steps below to serve Chicken Breast Meat with Mayo Chili Sauce and Cheese for your family or friends.

Ingredients: Chicken Breast Meat with Mayo Chili Sauce and Cheese

  • 1 large cut Chicken breast
  • 1/4 tsp ●Sugar
  • 1 dash ●Salt and pepper
  • 1 tbsp ●Sake
  • 1 Egg white
  • 3 tbsp Katakuriko
  • 1 tbsp Vegetable oil
  • 1 Sesame oil (for sautéing), or vegetable oil if unavailable
  • <Simple Mayo Chili Sauce>
  • 2/3 tsp ★Chicken soup stock granules
  • 1 tsp ★Sugar
  • 1 ~1 teaspoon ★Doubanjiang
  • 1 tsp ★Soy sauce
  • 1 tbsp ★Mayonnaise
  • 4 tbsp ★Ketchup
  • 100 ml Water
  • 1 tsp katakuriko + 2 teaspoons water Katakuriko slurry
  • <Finishing Touches>
  • 2 slice Sliced cheese
  • 1 Grated cheese

How to Make Chicken Breast Meat with Mayo Chili Sauce and Cheese

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Chicken Breast Meat with Mayo Chili Sauce and Cheese in your home by yourself.

    Step 1
  • Remove the skin from the chicken, cut into large bite sized strips, place into a plastic bag along with the ● ingredients, and rub it in.
  • Step 2
  • Add ★ to a small bowl in the order listed, and mix together. Then mix in the water as well. (The mayonnaise will separate if you mix in the water first).
  • Step 3
  • Add the egg white to step 1 and rub it in.
  • Step 4
  • Add the katakuriko to a separate bag. Take the meat out of the bag from step 3 while lightly draining the juices, transfer to the other bag, and rub. Add in oil and continue to rub.
  • Step 5
  • Prepare the katakuriko slurry.
  • Step 6
  • Heat up sesame oil in a frying pan, line up the meat without stacking it on one another, and cook it.
  • Step 7
  • Flip the chicken over once it has browned, and cook until golden brown. You will stew it later, so there is no need to cook it all the way through.
  • Step 8
  • Add in the combined seasoning ingredients from Step 2 after the chicken has turned golden brown, and stew while occasionally shaking the getting pan back and forth.
  • Step 9
  • After cooking, mix the katakuriko slurry, and stir it in. Bring to a quick boil, and turn off the heat. Add in the cheese while shredding it.
  • Step 10
  • Arrange onto plates after giving it a big stir. The cheese won't stand out if you overmix it, so it's okay to just mix it together lightly.
  • Step 11
  • Top off with the remaining sauce from the frying pan, sprinkle with lots of powdered cheese, and it is done. Eat it up while it's piping hot.
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