I made this these days for dinner. It’s easy and fast enough for a workday evening and it’s yummy as hell. And I will really have to work on my presentation 🙂 Here’s what you want to do:
Ingredients (for 1):
1 large stalk green onion, chopped
3 cloves garlic, minced
2 tsp. doubanjiang
2 tsp. hoisin sauce
1 tbsp. sake/shiaxing cooking wine
2 tsp. soy sauce
1/2 tsp. sugar
Small dash of water
2 chicken breasts, pounded flat evenly
1 tbsp. sake
1 tbsp. sesame oil
1 tbsp. corn starch
salt & pepper
Preheat your oven to 250 °C / 430 °F on broil.
Flatten the chicken breasts using the flat side of a meat mallet to an even thickness. Season with salt and pepper and then, in a bowl, marinate with sake, sesame oil and corn starch for half an hour to tenderize.
Chop the green onion and mince the garlic. In a pot over medium-high heat, add some cooking oil and then the onions and garlic. Let them become translucent, stirring often. Add the doubanjiang, stir and let it become fragrant. Then add the other sauce ingredients and bring to boil, stirring well. Set aside.
In an oven-safe pan over medium high to high heat, fry the chicken breats for 2-3 minutes each side until nicely browned and cooked about halfway through. Glaze them copiously with the sauce on one side and put into the oven for 6-7 minutes until the sauce caramelizes and the chicken is cooked through completely.
Serve with rice and use the remaining glaze as a dipping sauce.