This chili sauce is very popular in Japan. I often ate this chili sauce chicken for lunch when I worked in Tokyo and used to commute to an office in downtown. This chili sauce makes you to want to eat more rice and you eventually gets very full 🙂
I’m not sure this chili sauce chicken is popular in any other countries, but you would love it once you experience it. I occasionally see it in one of the most popular chinese fast food restaurant, Panda Express. This time, let’s make it home!
Chili Sauce Chicken
- 300 g Chicken thighs
- ½ Spring onion
- Green Onion
- 2 cloves Garlic
- 1 piece Ginger
- 1 tsp Salt
- a pinch pepper
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp sugar
- ½ cup chicken broth
- 2 tsp Doubanjiang Fermented chili bean paste
- 1 tbsp sake
- 1 tbsp vinegar
- 3 tbsp potato starch
- 2 tbsp oil
Deep fried chicken
- Cut the chicken into pieces slightly bigger than bite-sized, then lightly season it with salt and pepper.
- Sprinkle the seasoned chicken with potato starch, then deep-fry in oil at about 170°C. It’s important to not fry them too long, because they will be cooked more in chili sauce later.
- Put 2 tablespoons of oil in the pan, then fry the finely chopped spring onion, garlic, and ginger on a low fire.
- When the garlic and ginger start to become fragrant, add the bean sauce and stir-fry further
- When the bean sauce has dissolved in the oil, add the ketchup and sake. Fry the ketchup for a more authentic taste.
- When the ketchup has dissolved in the oil, add the chicken broth, soy sauce, sugar and pepper, and bring to a boil.
- When the sauce comes to a boil add the potato starch which has been dissolved in some extra water, thickening the sauce.
- When the sauce is thick enough, mix in the chicken and let it simmer in there for about 1 minute
- Add the vinegar last, and dress the dish up by sprinkling the finely chopped green onions on top.