Chicken breast is naturally high in protein and low in fat, but it can easily turn dry and tough if overcooked. This recipe uses a simple technique of lightly pounding and gently poaching the chicken, keeping every slice soft, tender, and succulent.

The savoury chilli dressing combines garlic, soy sauce, sesame seeds, and sizzling hot oil for an aromatic sauce that instantly elevates the dish. It’s simple, comforting, and perfect for busy days.

Why You’ll Love This Recipe

Tender and juicy chicken breast – No more dry chicken.
Quick and easy to make – Ready in around 20 minutes.
High-protein and satisfying – Great with steamed rice or noodles.
Packed with flavour – Savoury, spicy, garlicky, and aromatic.

Tips for Making This Recipe

Slice and Pound the Chicken Properly : Slice the chicken breast to about 8–10mm thick, preferably against the grain. Then gently pound the slices with a rolling pin or meat mallet until slightly thinner. This helps the chicken cook evenly and stay tender.
Thin Chicken Slices Cook Quickly : Because the chicken is sliced thinly and lightly pounded, it cooks very quickly in hot water. Avoid overcooking to keep the texture silky and juicy.

How to Know When the Oil Is Hot Enough? To test if the oil is ready for sizzling, place a wooden chopstick into the oil. If small bubbles rapidly form around the chopstick, the oil is hot enough to pour over the aromatics safely.
Adjust the Spice Level : You can easily adjust the heat level by adding more or less gochugaru depending on your preference.

Final Thoughts

These Mouthwatering Chilli Chicken Slices are proof that chicken breast doesn’t have to be boring. With tender poached chicken and a fragrant sizzling chilli sauce, this dish is simple yet incredibly satisfying.

Mouthwatering Chilli Chicken Slices

Wanting

Tender poached chicken breast slices tossed in a fragrant chilli oil sauce. The chicken stays silky and juicy, while the savoury spicy dressing makes every bite incredibly addictive. It’s a simple dish that pairs perfectly with steamed rice.

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Course Lunch, dinner

Cuisine Chinese

Ingredients

CHICKEN

300 g chicken breast
Cornflour/cornstarch, for coating and dusting

CHILLI SAUCE

1 tbsp gochugaru Korean chilli powder
1 tbsp finely chopped garlic
1 tbsp finely chopped spring onion
1 tbsp sesame seeds
2 tbsp soy sauce
1 tsp sugar
1 tsp vegetarian dashi powder or MSG
2-3 tbsp oil, for sizzling

GARNISH

Coriander or spring onion
Extra sesame seeds

Instructions

Preparethe Chicken : Slice the chicken breast thinly (about 8–10mm thick), preferably against the grain. Lightly coat both sides with cornflour, then gently pound the slices with a rolling pin or meat mallet until slightly thinner.
Poach the Chicken : Bring a pot of water to a boil. Add the chicken slices one at a time and cook until they are fully cooked and change colour. Remove and drain well.

Optional: Add a few slices of ginger or spring onion to the water to help reduce any gamey smell.

Make the Chilli Oil Sauce : In a large heatproof bowl, combine the gochugaru, garlic, spring onion, and sesame seeds. Heat 2–3tbsp oil over medium-high heat until shimmering. Carefully pour the hot oil over the mixture to release the aroma. Add the soy sauce, sugar, and dashi powder, then mix well until fully combined. Taste and adjust the seasoning if needed.

To test if the oil is ready, place a wooden chopstick into the oil. If bubbles quickly form around it, the oil is hot enough.

Toss and Serve : Mix the cooked chicken slices with the sauce and toss until evenly coated. Garnish with coriander (or spring onion) and extra sesame seeds before serving.

Notes

Keyword Chicken, Easy Recipe