Teriyaki Chicken Breast with Sweet and Sour Ketchup Sauce

• 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.

chicken breast, sake, sesame oil, salt, flour, ketchup, soy sauce vinegar sake, children, garlic, sesame seeds, rice

Taken from cookpad.com/us/recipes/146963-teriyaki-chicken-breast-with-sweet-and-sour-ketchup-sauce (may not work)