This is a recipe for a spicy salad that turns even dry chicken breast into a tender and delicious dish. With a special sauce and cooking techniques, you can easily make a dish that's perfect for rice or as a snack.
Ingredients
Main Ingredients (2 servings)
- Chicken Breast
- Cucumber
- Flour, 2 tbsp
Seasonings
- [A] Garlic
- [A] Ginger
- [A] Soy Sauce
- [A] Vinegar
- [A] Chili Oil
- [A] Sesame Oil
- [A] Sugar
- [A] MSG (Umami Seasoning)
- [A] Ground Sesame Seeds
- Salt, a pinch
- Sugar, a pinch
- Cooking Sake (Rice Wine)
- Sugar (for cucumber)
- Sugar (for finishing)
Steps
- Cut the Cucumber in half lengthwise.
- Cut the Ginger in half lengthwise and mince finely.
- Remove the skin from the Chicken Breast.
- Cover the Chicken Breast with plastic wrap and pound it thin.
- Cut the pounded Chicken Breast in half, then slice diagonally.
- Season the sliced Chicken Breast with a pinch of salt, a pinch of sugar, and Cooking Sake (Rice Wine), then massage well.
- Grate the Garlic and Ginger.
- In a bowl, combine [A] Soy Sauce, [A] Vinegar, [A] Chili Oil, [A] Sesame Oil, [A] Sugar, [A] MSG (Umami Seasoning), and [A] Ground Sesame Seeds. Mix well to make the sauce.
- Slice the cut Cucumber lengthwise, and massage with Sugar (for cucumber).
- Evenly coat the seasoned Chicken Breast with 2 tbsp Flour.
- Heat oil in a frying pan and arrange the Chicken Breast.
- Cook slowly over low heat.
- Flip lightly to cook both sides, then add the cooked Chicken Breast to the sauce.
- Toss well to coat the Chicken Breast with the sauce.
- Squeeze out the moisture from the Cucumber that was massaged with sugar, and add it to the sauce.
- Mix everything together, and sprinkle with Sugar (for finishing) as a final touch.
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