Chicken Breast Meat with Mayo Chili Sauce and Cheese.
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To get started with this particular recipe, we must prepare a few components. You can have chicken breast meat with mayo chili sauce and cheese using 20 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Breast Meat with Mayo Chili Sauce and Cheese:
- Make ready 1 large of cut Chicken breast.
- Take 1/4 tsp of ●Sugar.
- Take 1 dash of ●Salt and pepper.
- Take 1 tbsp of ●Sake.
- Prepare 1 of Egg white.
- Take 3 tbsp of Katakuriko.
- Get 1 tbsp of Vegetable oil.
- Prepare 1 of Sesame oil (for sautéing), or vegetable oil if unavailable.
- Get of <Simple Mayo Chili Sauce>.
- Make ready 2/3 tsp of ★Chicken soup stock granules.
- Prepare 1 tsp of ★Sugar.
- Make ready 1 of ~1 teaspoon ★Doubanjiang.
- Make ready 1 tsp of ★Soy sauce.
- Prepare 1 tbsp of ★Mayonnaise.
- Prepare 4 tbsp of ★Ketchup.
- Make ready 100 ml of Water.
- Get 1 tsp of katakuriko + 2 teaspoons water Katakuriko slurry.
- Prepare of <Finishing Touches>.
- Get 2 slice of Sliced cheese.
- Get 1 of Grated cheese.
Steps to make Chicken Breast Meat with Mayo Chili Sauce and Cheese:
- 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..
- 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)..
- Add the egg white to step 1 and rub it in..
- 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..
- Prepare the katakuriko slurry..
- Heat up sesame oil in a frying pan, line up the meat without stacking it on one another, and cook it..
- 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..
- 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..
- 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..
- 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..
- 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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