Chicken Breast Meat with Mayo Chili Sauce and Cheese

Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Chicken Breast Meat with Mayo Chili Sauce and Cheese. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Chicken Breast Meat with Mayo Chili Sauce and Cheese is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Chicken Breast Meat with Mayo Chili Sauce and Cheese using 20 ingredients and 11 steps. Here is how you cook it.

This is a cheese dish to make both adult and kids happy alike!
I made a bit of a variation of my recipe "Simple Soft Chicken Breast Mayo Chili Sauce Sauté" by adding in cheese, and gave the taste a power boost.
Using plastic bags also makes cleanup a breeze.

Add in doubanjiang if you like. This tastes great sprinkled with lots of powdered cheese.
The cheese will harden as it cools, but the meat stays soft so you can add it to bento as well. You can skip the egg white coating, but coating it in egg white makes it even softer, so you should definitely try it out. Recipe by Iku..

Ingredients and spices that need to be Prepare to make Chicken Breast Meat with Mayo Chili Sauce and Cheese:

1. 1 large cut Chicken breast
2. 1/4 tsp ●Sugar
3. 1 dash ●Salt and pepper
4. 1 tbsp ●Sake
5. 1 Egg white
6. 3 tbsp Katakuriko
7. 1 tbsp Vegetable oil
8. 1 Sesame oil (for sautéing), or vegetable oil if unavailable
9. <Simple Mayo Chili Sauce>
10. 2/3 tsp ★Chicken soup stock granules
11. 1 tsp ★Sugar
12. 1 ~1 teaspoon ★Doubanjiang
13. 1 tsp ★Soy sauce
14. 1 tbsp ★Mayonnaise
15. 4 tbsp ★Ketchup
16. 100 ml Water
17. 1 tsp katakuriko + 2 teaspoons water Katakuriko slurry
18. <Finishing Touches>
19. 2 slice Sliced cheese
20. 1 Grated cheese

Instructions to make to make Chicken Breast Meat with Mayo Chili Sauce and Cheese

1. Remove the skin from the chicken, cut into large bite sized strips, place into a plastic bag along with the ● ingredients, and rub it in.
2. Add ★ to a small bowl in the order listed, and mix together. Then mix in the water as well. (The mayonnaise will separate if you mix in the water first).
3. Add the egg white to step 1 and rub it in.
4. Add the katakuriko to a separate bag. Take the meat out of the bag from step 3 while lightly draining the juices, transfer to the other bag, and rub. Add in oil and continue to rub.
5. Prepare the katakuriko slurry.
6. Heat up sesame oil in a frying pan, line up the meat without stacking it on one another, and cook it.
7. Flip the chicken over once it has browned, and cook until golden brown. You will stew it later, so there is no need to cook it all the way through.
8. Add in the combined seasoning ingredients from Step 2 after the chicken has turned golden brown, and stew while occasionally shaking the getting pan back and forth.
9. After cooking, mix the katakuriko slurry, and stir it in. Bring to a quick boil, and turn off the heat. Add in the cheese while shredding it.
10. Arrange onto plates after giving it a big stir. The cheese won't stand out if you overmix it, so it's okay to just mix it together lightly.
11. Top off with the remaining sauce from the frying pan, sprinkle with lots of powdered cheese, and it is done. Eat it up while it's piping hot.

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