Tori Chili (Sweet & Spicy Chicken)

Tori Chili is a fragrant Chinese-inspired dish made with tender pieces of chicken breast coated in a homemade sweet and spicy sauce. Serve it with fluffy scrambled eggs and plain rice for a satisfying meal!

Prep time: PT10M

Cook time: PT20M

Total time: PT30M

Rating

4.67 stars (3 reviews)

Keywords

Chuka, Easy, Spicy

Ingredients

300 g chicken breast
1 pinch salt
1 pinch ground white pepper
½ tbsp sake
1 egg white
1 tbsp potato starch (katakuriko)
½ tbsp cooking oil
3 tbsp water
½ tbsp light brown sugar
2 tbsp tomato ketchup
1 tbsp sake
1 tsp Chinese-style chicken bouillon powder
½ tsp dashi granules
1 tsp cooking oil
½ Japanese leek (naganegi) (white part, finely diced)
3 garlic cloves (finely diced)
1 tbsp ginger root (finely diced)
½ tbsp chili bean sauce (toban djan)
1 tsp lemon juice
1 tsp toasted sesame oil
½ tbsp chili oil
2 tbsp green peas
finely chopped green onions (optional garnish)
½ tbsp butter
1 egg
1 egg yolk
salt and pepper (to taste)

Cuisine

Chinese
Fusion
Japanese

Steps

Cut 300 g chicken breast into large bitesize pieces and place them in a bowl. Sprinkle with 1 pinch salt, 1 pinch ground white pepper and ½ tbsp sake. Mix thoroughly.
Add 1 egg white to the bowl and save the yolk(s) for later. Mix until the chicken is fully covered.
Add 1 tbsp potato starch (katakuriko) and mix again until the chicken pieces are coated.
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.
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, ½ tsp dashi granules) Set by the stove for later.
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.
In the same pan, add a little more oil along with ½ Japanese leek (naganegi), 3 garlic cloves, and 1 tbsp ginger root (all finely diced). Fry until fragrant.
Add ½ tbsp chili bean sauce (toban djan) and mix well. Heat for 1 minute to release its flavor.
Add the prepared sauce from earlier and heat until gently bubbling.
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.
Cook until the ingredients are warmed through and the sauce is thick and glossy, then remove the pan from the heat.
Take a new pan and heat on low. Melt ½ tbsp 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.
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!

Nutitrion

Serving Size: 1 serving
Calories: 486 kcal
Carbohydrates: 26 g
Protein: 42 g
Fat: 23 g
Saturated Fat: 6 g
Trans Fat: 0.1 g
Cholesterol: 285 mg
Sodium: 1141 mg
Sugar: 13 g
Unsaturated Fat: 14 g

Reviews

Magdalena on 2025-02-24 (5 stars):
Another amazing recipe. The chicken actually comes out juicy and tasty. A real feast for the senses.
Jean-Marie on 2025-01-31 (4 stars):
A huge thank you, Yuto, for this wonderful recipe—both delicious and inspiring. Not only is it an absolute treat, but your generosity in sharing it is truly appreciated. A real culinary gem that I look forward to making again!
Kathleen on 2024-11-20 (5 stars):
Hello Yuto Danke auch für dieses außerordentlich leckere Rezept. Das wird es auch wieder geben weil es sehr gemundet hat. Ich habe noch Mantou dazu gemacht damit man den Teller schön sauber machen kann :-D Alles gute :-)