These sweet and savory chicken sticks are unbelievably tender, thanks to the marinated chicken breast and quick pan-frying technique using just a little oil. Finished in a single skillet, they’re perfect for busy nights. A splash of vinegar gives them a refreshing finish—ideal for warm weather. Easy to make and great with both rice and drinks!
15 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz chicken breast
- 1 tbsp. all-purpose flour
- 1 tbsp. sake (or dry white wine)
- 1 tbsp. Japanese mayonnaise
- 1 tsp. sugar
- salt and pepper, to taste
- 3 tbsp. cornstarch (for coating)
- 1 tbsp. vegetable oil
- 2 tbsp. toasted white sesame seeds
- A1 tbsp. soy sauce
- A1 tbsp. sugar
- A1 tbsp. water
- A1/2 tbsp. mirin
- A1/2 tbsp. vinegar
- A1/4 tsp. cornstarch
INSTRUCTIONS
- 1
Remove the skin from the chicken breast. Poke several holes with a fork. Slice it diagonally into 1/2-inch-wide strips, then cut into stick-shaped pieces. Place in a bowl and add all-purpose flour, sake, mayonnaise, sugar, salt, and pepper. Massage well and let rest for 10 minutes.
- 2
Coat the marinated chicken pieces with cornstarch. (You can do this in a tray or in a new plastic bag.)
- 3
Spread vegetable oil in a skillet and arrange the chicken pieces in a single layer. Cook over medium heat for about 4 minutes, flip, and cook for another 2–3 minutes until fully cooked through. Blot off any excess oil with a paper towel. Add the combined ingredients from section A (soy sauce, sugar, water, mirin, vinegar, and cornstarch) to the skillet, stirring to coat evenly. Once the sauce thickens, turn off the heat and toss with sesame seeds.
RecipeID
135
Tips & Notes
Ingredient Substitutions
Chicken breast ➝ Chicken tenders can be used instead
All-purpose flour ➝ Can be substituted with cornstarch
Japanese Mayonnaise ➝ Can mix 1 tsp. vinegar + 1 tsp. sesame oil as a substitute
Storage
Refrigerate: 3–4 days
Freeze: Up to 1 month
Additional Notes
If you don’t have time to marinate for 10 minutes in Step 1, massage the mixture to help the marinade sink in about 50 times before moving to Step 2.
The sauce in Step 3 thickens quickly—add it over low heat to prevent burning.
You can refrigerate or freeze after Step 3.
To reheat: microwave without plastic wrap using the reheat setting.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."