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Chicken Piccata with Gochujang Mayo Sauce
Introduce
Chef :
Hiroko ListonChicken Piccata with Gochujang Mayo Sauce
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.
Ingredient
Food ration :
4 servings
4 tablespoons
Plain Flour
1
Egg
1-2 tablespoons
Oil *plus extra if required
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
Cooking instructions
* Step 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.
* Step 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.
* Step 3
Coat the Chicken pieces with Flour, then coat with Egg thinly. 1 Egg should be enough for 4 pieces of Chicken.
* Step 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.
* Step 5
Drizzle the sauce over the cooked Chicken, sprinkle with finely chopped Spring Onion, and serve.
Note: if there is a photo you can click to enlarge it
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