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Tori Chili (Sweet & Spicy Chicken)
4.7 from 6 votes

Tori Chili (Sweet & Spicy Chicken)

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Course: Main Course, Lunch, Dinner
Cuisine: Fusion, Chinese, Japanese

Ingredients

Prepping Chicken
  • 300 g chicken breast
  • 1 pinch salt
  • 1 pinch white pepper powder
  • ½ tbsp sake
  • 1 egg white
  • 1 tbsp potato starch
  • ½ tbsp neutral cooking oil generic cooking oil
Sauce
  • 3 tbsp water
  • ½ tbsp light brown sugar
  • 2 tbsp tomato ketchup
  • 1 tbsp sake
  • 1 tsp chicken bouillon powder Chinese-style, granules
  • ½ tsp dashi granules
Tori Chili
  • 1 tsp neutral cooking oil generic cooking oil
  • ½ Japanese leek white part, finely diced, aka naganegi
  • 3 garlic finely diced, cloves
  • 1 tbsp ginger finely diced
  • ½ tbsp chili bean sauce (tobanjan)
  • 1 tsp lemon juice
  • 1 tsp sesame oil toasted
  • ½ tbsp Chili oil
  • 2 tbsp green peas
  • green onion optional garnish, finely chopped
Scrambled Eggs
  • ½ tbsp butter unsalted
  • 1 egg
  • 1 egg yolk
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Cut 300 g chicken breast into large bitesize pieces and place them in a bowl. Sprinkle with 1 pinch salt, 1 pinch white pepper powder and ½ tbsp sake. Mix thoroughly.
  2. Add 1 egg white to the bowl and save the yolk(s) for later. Mix until the chicken is fully covered.
  3. Add 1 tbsp potato starch and mix again until the chicken pieces are coated.
  4. Pour ½ tbsp cooking oil into the bowl and mix once more, then rest for 5-10 minutes while you prepare the rest of the ingredients.
  5. Take a small bowl and mix all of the sauce ingredients together. (3 tbsp water, ½ tbsp light brown sugar, 2 tbsp tomato ketchup, 1 tbsp sake, 1 tsp Chinese-style chicken bouillon powder (granules), ½ tsp dashi granules) Set by the stove for later.
  6. Heat a large pan or wok over medium heat and add 1 tsp cooking oil. Once hot, add the chicken and fry until browned on both sides. Once there is no more pink, transfer the chicken to a plate and set by the stove for later.
  7. In the same pan, add a little more oil along with ½ Japanese leek (naganegi), 3 garlic cloves, and 1 tbsp ginger (all finely diced). Fry until fragrant.
  8. Add ½ tbsp chili bean sauce and mix well. Heat for 1 minute to release its flavor.
  9. Add the prepared sauce from earlier and heat until gently bubbling.
  10. Add the chicken back to the pan along with 1 tsp lemon juice, 1 tsp toasted sesame oil, ½ tbsp chili oil and 2 tbsp green peas.
  11. Cook until the ingredients are warmed through and the sauce is thick and glossy, then remove the pan from the heat.
  12. Take a new pan and heat on low. Melt ½ tbsp unsalted butter. Crack 1 egg into a bowl and add 1 egg yolk (leftover from earlier). Whisk and pour it into the pan. Mix continuously until cooked to your liking and season with salt and pepper to taste.
  13. Serve the scrambled egg and tori chili on the same plate and sprinkle with finely chopped green onions to garnish. Best served with white rice. Enjoy!