Tender & Juicy, Sweet and Sour Chicken Breast

Tender & Juicy, Sweet and Sour Chicken Breast

You can make sweet and sour chicken rather than sweet and sour pork, using chicken breast, so it's inexpensive. Just by adding a little trick when preparing the meat, it becomes juicy, puffy, and tender. It goes well with rice so you'll be able to eat a lot of rice.

Ingredients: 4 servings

Chicken breast
1 (about 320 g)
Lotus root
150 g
2 (medium)
Red bell pepper
1 clove
1 piece
Vegetable oil
as needed
as needed
Water ( ※ for steam-frying)
100 ml
☆ Sugar (beet sugar or cane sugar)
2 teaspoons
☆ Sake
1 tablespoon
★ Ketchup
2 tablespoons
★ Vinegar
1 tablespoon
★ Oyster sauce
1 teaspoon
★ Chicken soup stock granules (additive-free)
1 heaping tablespoon
★ Garlic powder
a small amount
★ Pepper
a small amount
★ Water
150 ml


1. Slice the chicken breast diagonally into bite-sized pieces, rub the ☆ ingredients into the chicken, and set aside for 10 minutes. Combine the ★ ingredients and stir until the chicken soup stock granules dissolve.
2. Cut the lotus root into bite-sized pieces, soak in water with a small amount of vinegar (not listed in the ingredients list) added, and drain. Also cut the onions and red bell pepper into bite-sized pieces and finely chop the garlic and ginger.
3. Roll up each piece of chicken, squeeze them in your hands to retain their shapes, and coat them with katakuriko. Add plenty of vegetable oil in a pan and cook them until golden brown.
4. Add the lotus root from Step 3 and water for steam-frying into the pan, cover, and shake the pan from time to time as you steam-fry until the lotus root is cooked through.
5. Add the garlic and ginger, once it's fragrant, add the onions and red bell pepper, and stir-fry until everything is evenly coated with vegetable oil.
6. Pour in the combined ★ ingredients into the pan and simmer for a while. Once the moisture evaporates and the sauce thickens, it's done.
7. I recommend "Youlinji - Chinese Deep Fried Chicken with Sweet and Sour Sauce" (Recipe ID: 1050939) too. Use the same pre-seasoning ingredients and drizzle on a fragrant and delicious sauce on top.
8. I also recommend "Yuzu Pepper Chicken Breast Karaage" (Recipe ID: 2562720). The fried chicken is moist, crispy, and juicy.

Story Behind this Recipe

To create this sweet and sour chicken this time, I added a little twist when pre-seasoning the chicken breast which is inexpensive and mild in flavor.
After many trials, I've decided that this is the best combination of ingredients. Every season, I add seasonal vegetables to this dish, and it has become my family's favorite.