Chicken Tenders in Chili Sauce

Ingredients

• 4 pieces Chicken tenderloins
• 1 tbsp Sake
• 1/4 tsp Salt
• 1/3 Egg white
• 1 tsp Katakuriko
• 10 cm The white part of a Japanese spring onion
• 1/2 piece Ginger
• 100 ml Chicken stock
• 2 tbsp Ketchup
• 2/3 tbsp Sweet chili sauce (or doubanjiang)
• 1/2 tbsp Sake
• 1/2 tbsp Sugar
• 1/4 tsp Salt
• 2/3 tbsp Katakuriko
• 1/2 tbsp each Vinegar
• sesame oil (for the finishing touch)

Instructions

1. Remove the sinew from the chicken and cut into 4-5 slices.
2. Rub in with the ingredients.
3. Chop the ingredients.
4. Heat oil (not listed) in a frying pan and fry both sides.
5. Remove from the pan temporarily.
6. Don't over-cook.
7. Saute the ingredients in the same frying pan.
8. When fragrant, add the combined seasonings and (since the katakuriko needs to be slightly cooked) simmer while mixing very well.
9. Add the chicken fillets to Step 3, stir once, add the vinegar and sesame oil for flavor, and toss.