Steps

1. Crack 3 eggs into a bowl.
   🕒 01:24
2. Add 15g of whitebait and mix well.
   🕒 01:28
3. Add pepper (to taste).
   🕒 01:46
4. Heat 1 tbsp of white sesame oil in a frying pan over medium-high heat.
   🕒 01:57
5. Pour the egg mixture into the hot frying pan and stir-fry over high heat.
   🕒 02:19
6. When the eggs are half-cooked and fluffy, turn off the heat and transfer to a plate. (Key Tip!) It's best when slightly undercooked.
   🕒 02:45
7. Quickly wipe the frying pan and add 1 tbsp of white sesame oil.
   🕒 03:09
8. Add 1 tbsp minced green onion, 1 tsp minced ginger, and 1 tsp minced garlic. Stir-fry until fragrant.
   🕒 03:15
9. Once fragrant, add 1/2 tsp doubanjiang (chili bean paste) and stir-fry.
   🕒 03:36
10. Add 1 tbsp cooking sake, 3 tbsp chicken soup, 1 tbsp sugar, and 1 1/2 tbsp ketchup. Stir while cooking.
    🕒 03:45
11. When the sauce starts to slightly cloud, add the remaining 15g of whitebait and stir-fry briefly.
    🕒 04:25
12. Thicken the sauce with 1-2 tsp potato starch slurry.
    🕒 04:37
13. Drizzle with chili oil (to taste) for the finishing touch. The chili sauce is complete.
    🕒 05:06
14. Generously pour the hot chili sauce over the fluffy eggs on the plate. It's ready!
    🕒 05:22