00:00The secret to perfectly tender chicken breast isn't complicated techniques or fancy equipment.
00:05This Torichiri is all about juicy chicken coated in a homemade sweet and spicy chili sauce
00:09with a coating technique that changes everything.
00:12For a printable version of this recipe, visit my website, just google Torichiri statue to find me.
00:18Let's get started with 300g of chicken breast.
00:21You want them to be cut roughly the same size so they cook evenly.
00:25For the first layer, I'm going to season these pieces with a pinch of salt and white pepper.
00:32Then I'll pour in half tablespoon of sake.
00:35The alcohol is going to help tenderize our chicken.
00:38I'll give everything a good mix to make sure all the pieces are massaged.
00:43Next comes a cool technique that's going to keep our chicken tender and juicy.
00:47I'll separate one egg, saving the yolk for later.
00:50The egg white goes straight into the bowl and mix thoroughly to make sure all the pieces are evenly coated.
00:56This is going to help create an amazing texture.
01:02Time for one tablespoon of potato starch.
01:04Sprinkle it over the chicken and mix until every single piece is fully coated.
01:14Then half tablespoon of drizzle of cooking oil.
01:17This whole coating process might seem like a lot of work, but let me tell you why it's worth it.
01:22By coating the surface of the meat this way, we're creating a protective barrier that softens the heat
01:28applied to the chicken breast and prevent all the flavour and moisture from escaping.
01:32The finished dish is going to be so tender and juicy, so I don't recommend skipping this process.
01:38While our chicken marinades, set aside and prepare the sauce.
01:43Take a small bowl and add three tablespoons of water, half tablespoon of light brown sugar,
01:48two tablespoons of tomato ketchup, half tablespoon of sake, one teaspoon of chicken bouillon powder,
01:55half teaspoon of dashi granules and give it a good mix.
01:59You might be wondering how is this spicy? Don't worry, I haven't forgotten that this is a spicy recipe.
02:04We'll be adding the spicy ingredients a bit later.
02:09Okay, now let's cook.
02:11Heat up a large wok of frying pan over medium heat.
02:14Once it's nice and hot, I'll add some oil and carefully lay my chicken pieces in a single layer.
02:20We want them to get nicely golden brown on both sides.
02:33Once they're golden, I'll take the chicken out and set it aside on a plate.
02:36Don't worry that they're not fully cooked through yet.
02:39They'll finish cooking when we put them back in the sauce later.
02:43Using the same pan, I'll add a little more oil and throw in half the white part of a finely
02:48diced
02:48Japanese leek, three cloves of garlic and about one tablespoon worth of ginger.
02:54I'm going to stir fry these until they release their amazing aroma.
03:02Once I can smell that incredible fragrance fill in my kitchen,
03:06I'll add half tablespoon of chili bean paste and mix it all together.
03:10I'll fry this for about one minute to really wake up those flavours.
03:15Next, I'll pour in my prepared sauce. I'll cook this for one to two minutes while stirring.
03:27And then I'll return our golden chicken to the pan.
03:31At the same time, I'll add about two tablespoons of green peas,
03:35one teaspoon of lemon juice, a drizzle of sesame oil for that night finish,
03:39and some chili oil for heat.
03:41I'll use about half a tablespoon, but you can adjust it according to your spice tolerance.
03:47I'll mix everything thoroughly for about a minute,
03:49making sure each piece of chicken gets completely coated in the glossy flavourful sauce.
03:58Once they're all glossy and beautiful, I'll turn off the heat.
04:03For the finishing touch, I'll use a separate frying pan to make some scrambled eggs,
04:07using a whole egg and that egg yolk I saved earlier.
04:11You can make this however you like, but I personally like to heat my eggs slowly over low heat
04:16with a little batter for the creamy, custardy texture.
04:20Of course, the sweet and spicy tori chili together with the soft, creamy scrambled eggs
04:25is one of my best decisions. And I love it when recipes don't have any leftover egg yolks or whites.
04:36Add a bit of salt and pepper to taste, then it's time to plate up this tori chili with scrambled
04:41eggs.
04:46Serve it with a sprinkle of chopped green onions and a side of plain rice to soak up all the
04:51delicious
04:52sauce. This dish has the perfect balance of heat, tang and sweetness that'll have everyone asking for
04:58seconds. Want even more delicious recipes? Grab my free cookbook from the link in the description.
05:06Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the written
05:10instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
05:16There we go, the link to the full recipe is on the screen for you now, and if you want
05:19to watch more
05:20similar videos, don't miss my chicken roundup video on your screen as well. Thanks so much for watching,
05:25and I hope to see you in the next one. Bye!
Comments