Chicken Piccata with Gochujang Mayo Sauce

Name: Chicken Piccata with Gochujang Mayo Sauce
Yield: 4 servings
Cuisine: British
Ingredients: 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; 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

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2Chicken Breast Fillets *about 600g
Salt & Pepper
4 tablespoonsPlain Flour
1Egg
1-2 tablespoonsOil *plus extra if required
1Spring Onion *finely chopped
Gochujang Mayo Sauce
1 cloveGarlic *grated
1 tablespoonGochujang (Korean Spicy Miso)
1/2 tablespoonSoy Sauce *alter the amount to suit your taste
4 tablespoonsJapanese Mayonnaise
Sriracha *optional for extra spiciness

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Steps

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.

Gochujang Mayo Sauce
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.