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10minutes
Remove the skin from the chicken breast. Cut in half in the middle, then cut into 1 cm widths to cut off the fibers.
Add chicken, sake and pepper to the bowl and knead well.
Add potato starch and coat.
Add water, oyster sauce, soy sauce, doubanjiang, sugar and sesame oil to the bowl and mix well.
Roughly chop the seasoned green onions.
Add oil to a frying pan, spread the chicken, line it up, cover it and steam it. Turn it over on the way and bake the back side as well. (Be careful not to overcook)
Spread lettuce on a plate, put chicken on it, and sprinkle the cut cherry tomatoes around.
Add chopped green onions to the sauce in 2), mix, and sprinkle over the chicken to complete.
・ Chicken breast can be eaten softly by cutting the fiber. Also, be careful not to overcook it as it will become hard and dry.
・ Chop the seasoned green onions slightly coarsely so that the texture remains, and add them to the sauce at the end.
・ The standard for turning chicken over is to turn it over and bake for about 1 minute when the surroundings become whitish and half cooked.
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