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300 grams chicken breast
1/4 red bell pepper
1/4 yellow bell pepper
1/4 green bell pepper
1/2 tablespoon doubanjiang (spicy soybean paste)
1 teaspoon grated ginger
2 teaspoons mirin
1 tablespoon soy sauce
1/3 teaspoon salt
3 tablespoons chili sauce
1 teaspoon lemon juice
2 teaspoons mayonnaise
Slice chicken on the diagonal. Mix together the ingredients for sauce 1. Marinate the chicken in the sauce for 30 minutes.
Cut bell peppers into bite-sized pieces. Combine together with ingredients from sauce 2 and set aside.
Coat the marinated chicken with potato starch.
Fry the chicken in oil until done. Then add the bell peppers and stir-fry for 1-2 minutes.
Finally, add in sauce 2 and cook until it starts to thicken. Serve immediately.
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