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Chinese-Style Spicy Teriyaki Chicken na isinear na manok na binalutan ng sarsa ng toyo, oyster sauce, mirin, at doubanjiang.
Putulin ang labis na taba mula sa manok at hiwain nang pahilig sa laki na makakain sa isang subo. Tadtarang pino ang dahon ng sibuyas. Gadgadin ang luya.
First, trim any excess fat from the chicken and slice it diagonally into bite-sized pieces. Separately, finely chop the green onion and grate the ginger.
Ilagay ang manok, asin at paminta, at potato starch sa isang plastic bag. Dahan-dahang masahin para mabalutan ang manok nang pantay-pantay.
Place the sliced chicken, along with the salt, pepper, and potato starch, into a plastic bag. Gently massage the bag to ensure the chicken is evenly coated.
Sa isang mangkok, pagsamahin ang toyo, oyster sauce, mirin, asukal, chili bean paste, at gadgad na luya para gumawa ng pinagsamang sarsa.
In a separate bowl, whisk together the soy sauce, oyster sauce, mirin, sugar, chili bean paste, and grated ginger to create your sauce mixture.
Painitin ang kawali sa katamtamang apoy at lagyan ng mantika. Kapag mainit na, idagdag ang manok mula sa hakbang 2 at sear ang magkabilang panig hanggang mag-brown.
Heat a skillet over medium heat, then add the vegetable oil. Once the oil is hot, add the chicken from step 2 and sear both sides until they are nicely browned.
Kapag naging brown na ang magkabilang panig, idagdag ang dahon ng sibuyas at ang pinagsamang sarsa. Haluing mabuti para mabalutan ang lahat nang pantay-pantay, pagkatapos ay alisin sa apoy.
Once both sides of the chicken are browned, add the chopped green onion and the made sauce mixture to the skillet. Stir everything well to ensure an even coating, then immediately remove it from the heat.
Ilipat sa plato at ihain.
Transfer the chicken to a plate and serve it immediately.
