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–+ servings

Tori Chili (Sweet & Spicy Chicken)

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Prepping Chicken

  • 300 g chicken breast
  • 1 pinch salt
  • 1 pinch ground white pepper
  • ½ tbsp sake
  • 1 egg white
  • 1 tbsp potato starch (katakuriko)
  • ½ tbsp cooking oil

Sauce

Tori Chili

  • 1 tsp cooking oil
  • ½ Japanese leek (naganegi) white part, finely diced
  • 3 garlic cloves finely diced
  • 1 tbsp ginger root finely diced
  • ½ tbsp chili bean sauce (toban djan)
  • 1 tsp lemon juice
  • 1 tsp toasted sesame oil
  • ½ tbsp chili oil
  • 2 tbsp green peas
  • finely chopped green onions optional garnish

Scrambled Eggs

  • ½ tbsp butter
  • 1 egg
  • 1 egg yolk
  • salt and pepper to taste

Instructions 

  • Cut 300 g chicken breast into large bitesize pieces and place them in a bowl. Sprinkle with 1 pinch salt, 1 pinch ground white pepper and ½ tbsp sake. Mix thoroughly.
    seasoned chicken breast pieces in a steel mixing bowl
  • Add 1 egg white to the bowl and save the yolk(s) for later. Mix until the chicken is fully covered.
    Pouring egg whites over seasoned chicken breast in a steel mixing bowl
  • Add 1 tbsp potato starch (katakuriko) and mix again until the chicken pieces are coated.
    Coating chicken breast with egg whites and potato starch to tenderize (velveting)
  • Pour ½ tbsp cooking oil into the bowl and mix once more, then rest for 5-10 minutes while you prepare the rest of the ingredients.
    Pieces of chicken breast in a steel mixing bowl coated with egg whites and potato starch to tenderize
  • Take a small bowl and mix all of the sauce ingredients together. (3 tbsp water, ½ tbsp light brown sugar, 2 tbsp tomato ketchup, 1 tbsp sake, 1 tsp Chinese-style chicken bouillon powder, ½ tsp dashi granules) Set by the stove for later.
    Tori Chili sauce mixed in a small glass bowl on a white background
  • Heat a large pan or wok over medium heat and add 1 tsp cooking oil. Once hot, add the chicken and fry until browned on both sides. Once there is no more pink, transfer the chicken to a plate and set by the stove for later.
    Browned chicken breast pieces frying in a large frying pan on the stove
  • In the same pan, add a little more oil along with ½ Japanese leek (naganegi), 3 garlic cloves, and 1 tbsp ginger root (all finely diced). Fry until fragrant.
    frying finely chopped Japanese leek (white part) in a wok with a wooden spatula
  • Add ½ tbsp chili bean sauce (toban djan) and mix well. Heat for 1 minute to release its flavor.
    Finely diced Japanese leek mixed with tori chili sauce in a wok on the stove
  • Add the prepared sauce from earlier and heat until gently bubbling.
    simmering tori chili sauce in a wok on the stove
  • Add the chicken back to the pan along with 1 tsp lemon juice, 1 tsp toasted sesame oil, ½ tbsp chili oil and 2 tbsp green peas.
    Pan fried chicken breast and green peas in a wok with tori chili sauce
  • Cook until the ingredients are warmed through and the sauce is thick and glossy, then remove the pan from the heat.
    Tori chili in a wok on the stove with wooden spatula
  • Take a new pan and heat on low. Melt ½ tbsp butter. Crack 1 egg into a bowl and add 1 egg yolk (leftover from earlier). Whisk and pour it into the pan. Mix continuously until cooked to your liking and season with salt and pepper to taste.
    scrambled egg in a frying pan on the stove
  • Serve the scrambled egg and tori chili on the same plate and sprinkle with finely chopped green onions to garnish. Best served with white rice. Enjoy!
    Tori Chili coated with homemade sauce, green peas and buttery scrambled egg on a white plate on a wooden surface