Chicken Piccata With Thick Chinese Sauce

Chicken Piccata With Thick Chinese Sauce

This is Chinese style chicken piccata.
Drizzle the chicken in plenty of thick Chinese brown sauce, and coat each bite in it for a delightful treat.

Ingredients: 2 servings

Chicken (thigh or breast)
1 fillet
☆ Grated ginger
1/2 teaspoon
☆ Grated garlic
1/2 teaspoon
☆ Soy sauce
1 tablespoon
☆ Sake
1/2 tablespoon
☆ Sesame oil
1 teaspoon
All-purpose flour
as needed
Sesame oil
1 tablespoon
Green onions (minced)
as needed
For the ankake sauce:
◎ Water
100 ml
◎ Ponzu
3 tablespoons
◎ Sugar
2 tablespoons
◎ Chinese soup stock
1 teaspoon
Katakuriko slurry
1 tablespoon katakuriko with 2 tablespoons water


1. Chop the chicken into bite-sized pieces, then marinate in a mixture of the ☆ ingredients for 10 minutes.
2. To make the thick Chinese brown sauce: Combine the ◎ ingredients in a sauce pan, bring to a boil, reduce heat, then mix in the katakuriko slurry until the sauce has thickened.
3. Drain the chicken, lightly coat in flour, dredge in a bowl of beaten egg, then fry in a pan with heated sesame oil.
4. Flip over the chicken, cover with a lid, then slowly cook through to the middle.
5. Transfer to a serving dish, drizzle on the thick Chinese brown sauce, garnish with minced green onions, then serve.

Story Behind this Recipe

I gave my usual chicken piccata a Chinese twist.