So soft and juicy that it practically melts in your mouth! My secret recipe for moist and tender chicken!
Simply rub the chicken breast with the marinade, pan-fry, and then toss with a special fragrant green onion and sesame seed sauce. Mild chicken breast is instantly transformed into a hearty main dish thanks to the sweet-and-sour sauce and bold green onion and sesame flavors.
The refreshing sauce with a salt & pepper kick is perfect for hot summer days. It is delicious with rice as a hearty meal or as a snack with drinks! Perfect for meal prep and bento boxes!
15 minutes
+ additional marinating time
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.
- 1 chicken breast (10.5oz, 300g)
- A1tbsp sake (or white wine)
- A1tbsp Japanese mayonnaise
- A1tsp sugar
- B0.5 of a Japanese long green onion, minced (or scallion)
- B1.5tbsp soy sauce
- B1.5tbsp mirin (sweet rice wine)
- B1.5tbsp vinegar
- B1tbsp white toasted sesame seeds
- B2tsp sugar
- Bsalt and pepper, to taste
- B0.5tsp grated ginger (or 2cm ginger paste from a tube)
- 3tbsp potato starch (katakuriko, or cornstarch)
- 0.5tbsp vegetable oil
DIRECTIONS
- 1
Remove the skin from the chicken breast and pierce the meat in several places with a fork. Cut in half horizontally, then slice it diagonally into approx. ½-inch-wide pieces. Place the chicken in a plastic bag with the (A) ingredients (sake, mayonnaise, and sugar). Massage together and then let marinate for 10 minutes.
- 2
and sugar). Massage together and then let marinate for 10 minutes. Drain the liquid from the chicken after 10 minutes, then place it in a new plastic bag with the potato starch. Shake the bag up and down to coat it evenly.
- 3
Pour the vegetable oil into a frying pan and add the chicken from Step 2. Cook over medium heat for 4 minutes, flip, reduce the heat to low, and steam-fry for 3 minutes.
- 4
Mix together the (B) ingredients (minced long onion, soy sauce, mirin, vinegar, sesame seeds, sugar, salt, pepper, and ginger). Wipe out any excess oil with a paper towel, pour in the (B) ingredients and toss to coat.
RecipeID
635
Tips & Notes
・Substitutions/ Customizations:
ーChicken tenderloin or chicken thigh can be substituted for the chicken breast.
ーIf you dislike mayonnaise, you can substitute it with 1 tsp. each of vinegar and of sesame oil.
ーOnion can be substituted for the long green onion. You can also omit it if you dislike onions.
ーYou can omit the ginger.
・Coarse-ground black pepper is recommended.
・For meal prep: freeze or refrigerate after the dish is completed.
・To reheat, place it in the microwave (without plastic wrap) and use the automatic reheat mode, if available.
・If frozen, transfer it to the refrigerator to defrost naturally before reheating.
・I used a 10.2-inch (26 cm) diameter frying pan.
・Shelf life: 3–4 days in the refrigerator, 30 days in the freezer.
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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)."