Japanese Amazu Chicken

  • Yield: 4 servings


4-- boneless, skinless chicken breast halves, cut into 1/2 inch strips
3large eggs, lightly beaten
3/4cup cornstarch
1/3cup vegetable oil
4cups fresh bean sprouts
1small salad cucumber
1/3cup thinly sliced radishes
3tablespoons sliced green onions (tops reserved for garnish)
-- Toasted sesame seeds
-- Finely chopped red pepper
Amazu Sauce
1/4cup soy sauce
1/4cup sugar
1/4cup rice vinegar
1tablespoon sesame oil


  1. In large bowl, mix together eggs and cornstarch. Dip chicken strips into mixture, coating well. In large nonstick frypan, place oil over medium high heat. Add chicken (half at a time) and cook about 5 minutes or until browned. Drain on paper towels and keep warm. In large saucepan of boiling water, cook bean sprouts 3 minutes; drain. Using vegetable peeler, cut cucumber into thin strips. Toss together bean sprouts, cucumber, radishes and green onions; place on serving dish and arrange chicken on top. Drizzle with Amazu Sauce. Garnish with toasted sesame seeds, red pepper and green onion tops.
  2. Amazu Sauce: In small bowl, mix together 1/4 cup soy sauce, 1/4 cup sugar, 1/4 cup rice vinegar and 1 tablespoon sesame oil; blend well.