Coating the chicken breast in egg and katakuriko transforms breast meat into moist and tender delights! It's a variation on chicken picatta.
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.
The spice is mild, so even children can enjoy it. To make it even spicier for a mature palate, add Tabasco sauce or doubanjiang spicy bean paste to taste.
Enjoy Japanese food around the world.