This recipe transforms the classic Japanese Oroshi Amazu Chicken (chicken with grated daikon and sweet-sour sauce) into a lighter, healthier dish by using chicken breast instead of thigh.
・Lower in calories but still juicy and tender・High-protein, budget-friendly, and perfect for meal prep
・Delicious hot or cold
20 minutes
Aoniina
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 boneless, skinless chicken breasts
- 1/4 of a daikon radish (grated, lightly drained)
- 3tbsp vegetable oil
- chopped green onions (for garnish)
- A2tbsp shio-koji (fermented rice seasoning; substitute 1 tsp. salt)
- A0.5tsp black pepper
- A1/4 cup potato starch (or cornstarch)
- B4tbsp sugar
- B4tbsp soy sauce
- B4tbsp rice vinegar
DIRECTIONS
- 1
Prep
Butterfly the chicken breasts and spread them flat to create an even thickness.
Grate the daikon, lightly squeeze out excess water, and set aside in a small container.
- 2
Marinate & Coat
Rub the chicken evenly with (A) (shio-koji and pepper). Let sit for 15 minutes.
Coat with potato starch.
- 3
Pan-Fry
Heat vegetable oil in a large skillet over medium heat.
Add chicken and cook without moving until the edges turn white and the bottom is golden. Flip and cook until cooked through. Transfer to a plate.
- 4
Sauce & Serve
Combine (B) (sugar, soy sauce, and rice vinegar) in the same skillet and bring to a simmer.
Return chicken to the skillet and spoon the sauce over it while simmering until well coated.
Transfer to a plate, top with grated daikon, spoon the remaining sauce over the top, and garnish with green onion.
RecipeID
796
Tips & Notes
・Step 2: You can season and coat the chicken directly in the grocery tray to reduce cleanup.
・Step 3: Flip the chicken once the bottom is golden and the edges turn white—that's the sign that it's ready!
・Step 4: While simmering, spoon sauce over the chicken for maximum flavor.
・If making ahead for meal prep, cool the chicken after Step 3 and transfer it to a large storage container before making the sauce. When you are ready to serve the chicken, start with Step 4 and warm up the chicken, create the sauce, then put everything together.
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A culinary researcher specializing in quick, easy, and make-ahead meals, and a homemaker with 30 years of cooking experience. Under the motto of "cheap, fast, and delicious," she shares recipes on YouTube and the cooking media platform Nadia, using everyday ingredients and seasonings available at any standard supermarket. Her YouTube channel, "Aonina Tsukurioki Kitchen," has surpassed 250,000 subscribers and is highly popular for its budget-friendly meal prep menus covering five weekdays for a family of four (as of August 2025). She is currently active across various fields, frequently appearing in magazines and on television.