Chicken Breast with Chili Sauce

Chicken Breast with Chili Sauce

Coating the chicken breast in egg and katakuriko transforms breast meat into moist and tender delights! It's a variation on chicken picatta.

Ingredients: 2 to 3 servings

Chicken breasts
★ Egg
★ Katakuriko
5 tablespoons
★ Sake
1 tablespoon
★ Vegetable oil
1 teaspoon
★ Salt
1/2 teaspoon
Grated garlic
1 teaspoon
Grated ginger
2 teaspoons
3 tablespoons
Vegetable oil
2 tablespoons
Chinese soup stock
200 ml
Japanese leek, finely chopped
2 tablespoons
Katakuriko slurry
a small amount


1. Diagonally slice the chicken into bite-sized pieces. Combine the ★-marked ingredients in a bowl and mix until even.
2. Put the chicken in the bowl, and rub in the dredging. This dredging also serves as a preseasoning.
3. Heat the oil (not listed) in a frying pan and grill both sides of the chicken until crisp.
4. The batter will make the chicken stick, so separate them while cooking through, then remove from the pan.
5. Wipe the frying pan clean, heat the vegetable oil, then add the garlic, ginger, and ketchup, and continuously stir to prevent scalding.
6. Add the Chinese soup stock, bring to a boil, return the leeks and chicken, coat evenly, then add the katakuriko dissolved in water to thicken, and serve ♪

Story Behind this Recipe

I wanted to use up my stock of chicken breast, so I prepared it with chili sauce. I dredged the chicken in egg, like a chicken picatta, then served it with chili sauce.