Teriyaki Chicken Breast with Sweet and Sour Ketchup

Name: Teriyaki Chicken Breast with Sweet and Sour Ketchup Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Chicken breast; 1 tbsp Sake; 2 tsp Sesame oil; 1 Salt and pepper; 2 tablspoons All-purpose flour; 1 1/2 tbsp each Ketchup, honey (or sugar); 1 tbsp each Soy sauce vinegar sake; 1 up to 1/2 teaspoon Doubanjiang (omit for children); 1 Grated garlic (tubed); 1 Toasted sesame seeds; 1 Cooked rice, vegetables, mayonnaise

Servings: persons

1 large Chicken breast
1 tbsp Sake
2 tsp Sesame oil
1 Salt and pepper
2 tablspoons All-purpose flour
1 1/2 tbsp each Ketchup, honey (or sugar)
1 tbsp each Soy sauce vinegar sake
1 up to 1/2 teaspoon Doubanjiang (omit for children)
1 Grated garlic (tubed)
1 Toasted sesame seeds
1 Cooked rice, vegetables, mayonnaise

1
Mix the sauce ingredients well.
2
Remove the skin from the chicken breast.
3
Slice lengthwise first and then diagonally.
4
Prick the surface with a fork.
5
Mix the chicken and together.
6
Rub in the seasonings well.
7
Leave to stand for at least 10 minutes and coat the chicken with flour.
8
Heat sesame oil in a frying pan (not listed) and arrange the chicken.
9
Fry until crispy and golden and then turn over.
10
Cover with a lid and cook for 2 to 3 minutes over low heat.
11
Uncover and turn up the heat a little.
12
Fry both sides golden brown and remove the frying pan from the heat.
13
Wipe off the excess fat with kitchen paper.
14
Pour 1 into the frying pan and bring to the boil over a high heat.
15
Move the frying pan to allow the sauce to coat all sides of the chicken evenly.
16
Cook down the sauce.
17
Transfer the chicken onto a serving plate and pour over the leftover sauce.
18
Serve the chicken with thinly julienned cucumber, cabbage and mayonnaise.
19
You can make this dish with chicken thighs.
20
Do not remove the skin.
21
After marinating, coat the chicken with flour and fry until golden and crispy.
22
If the chicken pieces are thick, cover the frying pan and cook for a little longer to steam through completely.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large Chicken breast, 1 tbsp Sake, 2 tsp Sesame oil, 1 Salt and pepper, and more.

Yes, Teriyaki Chicken Breast with Sweet and Sour Ketchup Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Teriyaki Chicken Breast with Sweet and Sour Ketchup Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions