1 tablespoon of olive oil
1 tablespoon of soy sauce or Shoyu
1 tablespoon of sunflower seed oil
1/2 cup of raw onion, finely chopped
250g of boneless chicken breast
2 grams of ginger
1 pinch of black pepper
20g of red pepper flakes
1 pinch of salt
1 tablespoon of vinegar
1 tablespoon of dried tangerine peel
1 tablespoon of culinary aid
1 tablespoon of dried tangerine peel (or dried orange peel)
1 tablespoon of olive oil
1 tablespoon of soy sauce or Shoyu
1 tablespoon of sunflower seed oil
1/2 cup of raw onion, finely chopped
250g of boneless chicken breast
2 grams of ginger
1 pinch of black pepper
20g of red pepper flakes
1 pinch of salt
1 tablespoon of vinegar
1 tablespoon of dried tangerine peel
1 tablespoon of culinary aid
1 tablespoon of dried tangerine peel (or dried orange peel)
Place the chicken in a bowl
Add ginger, onion, salt, and half the amount of soy sauce and olive oil
Massage the seasonings well onto the chicken and let it marinate for 30 minutes
Remove the onion and ginger
In a large skillet, heat the sunflower seed oil and add the marinated chicken, cooking and flipping for 3-4 minutes
Remove and drain the chicken pieces
Drain excess fat from the skillet, then add the red pepper flakes, tangerine peel, and cook for an additional 15 seconds over high heat
Return the chicken to the skillet and let it simmer for a bit
Mix together the remaining olive oil and soy sauce with vinegar, culinary aid, and black pepper
Make sure to cover the chicken evenly with this mixture
Fry the chicken again for about 30 more seconds, always stirring
Sprinkle with sesame seeds and serve.
