Chicken Piccata With Thick Chinese Sauce

• 1 fillet Chicken (thigh or breast)
• 1/2 tsp Grated ginger
• 1/2 tsp Grated garlic
• 1 tbsp Soy sauce
• 1/2 tbsp Sake
• 1 tsp Sesame oil
• 1 All-purpose flour
• 1 Egg
• 1 tbsp Sesame oil
• 1 Green onions (minced)
• 100 ml Water
• 3 tbsp Ponzu
• 2 tbsp Sugar
• 1 tsp Chinese soup stock
• 1 tbsp katakuriko with 2 tablespoons water Katakuriko slurry

1. Chop the chicken into bite-sized pieces, then marinate in a mixture of the ingredients for 10 minutes.
2. To make the thick Chinese brown sauce: Combine the ingredients in a sauce pan, bring to a boil, reduce heat, then mix in the katakuriko slurry until the sauce has thickened.
3. Drain the chicken, lightly coat in flour, dredge in a bowl of beaten egg, then fry in a pan with heated sesame oil.
4. Flip over the chicken, cover with a lid, then slowly cook through to the middle.
5. Transfer to a serving dish, drizzle on the thick Chinese brown sauce, garnish with minced green onions, then serve.

chicken, ginger, garlic, soy sauce, sake, sesame oil, flour, egg, sesame oil, green onions, water, ponzu, sugar, chinese soup stock, katakuriko

Taken from cookpad.com/us/recipes/158815-chicken-piccata-with-thick-chinese-sauce (may not work)