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.
2 Chicken Breast Fillets *about 600g
Salt & Pepper
4 tablespoons Plain Flour
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
- 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.
- 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.
- Coat the Chicken pieces with Flour, then coat with Egg thinly. 1 Egg should be enough for 4 pieces of Chicken.
- 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.
- Drizzle the sauce over the cooked Chicken, sprinkle with finely chopped Spring Onion, and serve.