Until recently, I didn’t know Chicken Piccata in the western countries is served in a sauce made with Lemon Juice, Butter, and Capers. ‘Piccata’ in Japan means a method to cook Chicken, Meat OR other ingredients, that are coated with Egg, then pan-fried. In the Japanese style, ‘Chicken Piccata’ can be served with any sauces you like. Today I served with Gochujang Mayo Sauce.


4 Servings


2 Chicken Breast Fillets *about 600g
Salt & Pepper
4 tablespoons Plain Flour
1 Egg
1-2 tablespoons Oil *plus extra if required
1 Spring Onion *finely chopped

Gochujang Mayo Sauce
1 clove Garlic *grated
1 tablespoon Gochujang (Korean Spicy Miso)
1/2 tablespoon Soy Sauce *alter the amount to suit your taste
4 tablespoons Japanese Mayonnaise
Sriracha *optional for extra spiciness

  1. Combine all the Sauce ingredients in a small bowl. You may wish to add Chilli Sauce such as Sriracha to make the sauce more spicy.
  2. Slice Chicken Breast Fillets in half and use a meat mallet to pound the thick parts and make them even thickness. Season with Salt & Pepper.
  3. Coat the Chicken pieces with Flour, then coat with Egg thinly. 1 Egg should be enough for 4 pieces of Chicken.
  4. Heat Oil in a large frying pan over medium low heat, cook Chicken, in batches, until nicely browned and cooked though. Add extra Oil if required.
  5. Drizzle the sauce over the cooked Chicken, sprinkle with finely chopped Spring Onion, and serve.