Amazake Chicken Tenderloin Chili

Soak the chicken tenderloin in koji amazake to keep it moist and tender.

Mince the garlic, ginger, and green onion.

Season the chicken tenderloin with salt and pepper, then coat it evenly with potato starch.

Heat sesame oil in a frying pan and cook the chicken tenderloin over medium-low heat until both sides are browned, then remove it from the pan (it's fine if the inside isn't fully cooked yet).

Add more oil to the pan and sauté the minced ginger and garlic over low heat, then add the doubanjiang once fragrant.

Add the whole cherry tomatoes and stir-fry for about 2 minutes.

Add the koji amazake and simmer with the cherry tomatoes, mellowing the acidity while cooking until the tomatoes break down.

Return the cooked chicken tenderloin to the pan, adjust the seasoning with soy sauce, add the minced green onion, and quickly stir-fry to coat everything in the sauce.