Chicken Breast Simmered in Sweet-Sour Sauce

Chicken Breast Simmered in Sweet-Sour Sauce

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

The chicken will cook through properly if you put a lid on and steam-fry it for 2 to 3 minutes. You can pre-season the chicken with grated ginger or garlic. Recipe by MyDining



4 servings
  1. 2 small Chicken breast meat
  2. 1 tbsp each or (to taste) ✿ Sake, salt, garlic (optional)
  3. 3 tbsp plus White flour
  4. 2 tbsp each ○ Soy sauce, sugar
  5. 1 1/2 tbsp ○ Rice vinegar
  6. 1 tbsp each ○ Mirin, sake
  7. 50 ml ○ Dashi stock
  8. 1 Sesame seeds, mayonnaise (to finish)
  9. 1 whatever you have on hand (Vegetables to line the plate)


  1. Edit

    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. Edit

    Season the chicken with the ingredients marked with ✿. Dredge with flour.

  3. Edit

    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. Edit

    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. Edit

    When the chicken is cooked, turn the heat up to high and rapidly reduce the sauce. When it's glossy, it's done!

  6. Edit

    Line a serving plate with shredded cabbage or leafy green vegetables. Pile the chicken on top, and optionally top with mayonnaise and sesame seeds.

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