Recipe of Homemade Chicken Breast with Chili Sauce

Chicken Breast with Chili Sauce. In a large bowl, whisk the first seven ingredients until blended. Add chicken; seal bag and turn to coat. In a small bowl mix together sweet chili sauce, soy sauce and garlic.

The Best Sweet Chili Sauce Chicken Breast Recipes on Yummly Thick Green Chile Sauce (mole Pipian Verde), Easy Asian Dipping Sauce, Three Ingredient Asian Style Peanut Sauce Chili-Spiced Chicken Breasts Spicing up dinnertime at her house in Lockney, Texas is a snap for Stacy Nutt when she bakes this zippy chicken dish. The mix of chili powder, jalapeno and cayenne pepper perks up the poultry perfectly. "I serve it over couscous—tiny pasta grains. You can have Chicken Breast with Chili Sauce using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken Breast with Chili Sauce

1. You need 2 of Chicken breasts.
2. Prepare 1 of ★ Egg.
3. You need 5 tbsp of ★ Katakuriko.
4. Prepare 1 tbsp of ★ Sake.
5. You need 1 tsp of ★ Vegetable oil.
6. It's 1/2 tsp of ★ Salt.
7. It's 1 tsp of Grated garlic.
8. It's 2 tsp of Grated ginger.
9. You need 3 tbsp of Ketchup.
10. It's 2 tbsp of Vegetable oil.
11. Prepare 200 ml of Chinese soup stock.
12. You need 2 tbsp of Japanese leek, finely chopped.
13. It's 1 dash of Katakuriko slurry.

In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat. First, cut the chicken into pieces. Next, prepare the batter and coat the chicken pieces with the batter. Finally, deep fry the crispy chicken and stir fry in the wok or skillet with some minced garlic, sweet chili sauce and lime juice.

Chicken Breast with Chili Sauce instructions

1. Diagonally slice the chicken into bite-sized pieces. Combine the ★-marked ingredients in a bowl and mix until even..
2. Put the chicken in the bowl, and rub in the dredging. This dredging also serves as a preseasoning..
3. Heat the oil (not listed) in a frying pan and grill both sides of the chicken until crisp..
4. The batter will make the chicken stick, so separate them while cooking through, then remove from the pan..
5. Wipe the frying pan clean, heat the vegetable oil, then add the garlic, ginger, and ketchup, and continuously stir to prevent scalding..
6. Add the Chinese soup stock, bring to a boil, return the leeks and chicken, coat evenly, then add the katakuriko dissolved in water to thicken, and serve ♪.

To serve, garnish and top the chicken with sesame seeds, chopped cilantro and you have a winner chicken dinner! Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. For extra color, I switch the oven to broil for the last few minutes. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.