Chicken Breast Simmered in Sweet-Sour Sauce

Chicken Breast Simmered in Sweet-Sour Sauce

This recipe features a light tasting sauce with vinegar and tender chicken.

Ingredients: 4-5 servings

Chicken breast meat
2 small (450 g)
✿ Sake, salt, garlic (optional)
1 tablespoon each or to taste
White flour
3 tablespoons plus
○ Soy sauce, sugar
2 tablespoons each
○ Rice vinegar
1 1/2 tablespoons
○ Mirin, sake
1 tablespoon each
○ Dashi stock
50 ml
Sesame seeds, mayonnaise (to finish)
To taste
(Vegetables to line the plate)
Whatever you have on hand


1. Combine the sauce ingredients that are marked with ○. Slice the chicken breasts in half horizontally, then slice on the diagonal into 5 mm strips.
2. Season the chicken with the ingredients marked with ✿. Dredge with flour.
3. Add a generous amount of oil in a frying pan and pan fry the chicken over medium-high heat until browned on both sides (they don't need to cook all the way through at this point).
4. Add the combined the sauce ingredients and take the edge off the sourness of the vinegar. Cover with a lid to steam-fry for a couple of minutes to make the chicken pieces tender and juicy.
5. When the chicken is cooked, turn the heat up to high and rapidly reduce the sauce. When it's glossy, it's done!
6. Line a serving plate with shredded cabbage or leafy green vegetables. Pile the chicken on top, and optionally top with mayonnaise and sesame seeds.

Story Behind this Recipe

A dish with vinegared sauce is great for those hot summer days.