This dish features ultra-tender chicken breast, pan-fried and coated in a sweet and savory glaze, topped with refreshing grated daikon. The soy-based sauce combined with mirin and a hint of vinegar makes it an ideal pairing with both rice and sake—even on hot days. Topped with radish sprouts or chopped scallions, it’s aromatic, bright, and satisfying.
By butterflying and pounding the chicken with a fork, the texture becomes amazingly soft and juicy. A light coating of cornstarch ensures that the sauce clings beautifully, resulting in a restaurant-quality dish that's surprisingly simple to make.
20 minutes
Today’s Home Cooking!
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.
- 12 oz chicken breast
- 1 tbsp. vegetable oil
- 3 tbsp. cornstarch
- 2 in. piece of daikon radish (grated and lightly squeezed)
- radish sprouts (kaiware), for garnish (or chopped green onions)
- A1 tbsp. sake (or dry white wine)
- A1 tsp. soy sauce
- A1 tsp. sugar
- A1 tsp. sesame oil
- B4 tsp. soy sauce
- B1 tbsp. sake (or dry white wine)
- B1 tbsp. mirin
- B1 tbsp. water
- B1 tbsp. sugar
- B1 tsp. vinegar
INSTRUCTIONS
Preparation
Butterfly the chicken breast to an even thickness. Use a fork to thoroughly pierce both sides, especially the thicker areas. Using the back of the fork (or a meat mallet), gently pound and flatten the meat. Rub with ingredients from group A (sake, soy sauce, sugar, and sesame oil) and let marinate for 5 minutes.
Grate the daikon and lightly squeeze out excess moisture. Combine all sauce ingredients from group B (soy sauce, sake, mirin, water, sugar, vinegar) in a bowl.
- 1
Pat the marinated chicken dry with a paper towel and coat evenly with cornstarch.
- 2
Heat vegetable oil in a skillet over medium heat for about 1 ½ minutes. Shake off excess cornstarch and place the chicken skin-side down in the pan. Cook for 9–10 minutes, flipping occasionally, until golden brown and cooked through.
- 3
Turn off the heat and remove any excess oil with a paper towel. Add the sauce (B), return to medium-high heat, and simmer while coating the chicken until slightly thickened and glossy, with a bit of sauce remaining.
- 4
Slice the chicken into bite-sized pieces and serve on a plate. Pour any remaining sauce from the pan over the top. Garnish with grated daikon, radish sprouts, and/or chopped green onions.
RecipeID
90
Tips & Notes
・ Pierce and pound the chicken evenly with a fork (especially the thick parts) to ensure tenderness.
・ Use a paper towel to pat the chicken dry before coating it in cornstarch to avoid sogginess.
・ A metal fork or meat mallet can be used to flatten the chicken.
・ A 10-inch (26 cm) skillet was used in this recipe.
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I create hearty recipes that go perfectly with both rice and drinks. My recipes are designed to solve the common struggles of “no time, no money, and no ingredients” with quick, easy solutions. Since moving recently, I’ve been focusing more on budget-friendly recipes, offering plenty of dishes that are both delicious and cost-effective. I hope my recipes can make everyday cooking feel a little easier, a little tastier, and turn mealtimes at home into moments of happiness. Please feel free to use my recipes to bring a smile to the faces of your loved ones! Profile I’m a culinary expert from Saitama Prefecture, born and raised here. I transitioned into the culinary profession after starting to share recipes on social media. Now, I work on recipe development for food manufacturers, product PR, and provide photos and videos, actively engaging in a wide range of food-related activities."