Sake-Marinated Chicken Katsu with Ginger-Scallion Sauce

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Crisp, golden breaded chicken breast coated in a delicate sake-based marinade, served with a vibrant ginger-scallion sauce for an authentic Japanese pub-style meal. This Asian recipe, ready in about 40 minutes, pairs chicken breast, sake, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz, pounded to 1/2-inch thickness chicken breast
• 3 tbsp sake
• 1 tbsp mirin
• 2 tsp soy sauce
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/4 cup vegetable oil
• 1 tbsp, finely grated ginger
• 3, thinly sliced scallion
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Whisk 3 tbsp sake, 1 tbsp mirin, and 2 tsp soy sauce in a shallow dish. Place 14 oz pounded chicken breast in the marinade, turning to coat completely, and marinate for 15 minutes at room temperature.
2. Step 2: Set up a dredging station: place 1/2 cup all-purpose flour in one shallow dish, 1/2 cup panko breadcrumbs in another, and place the marinated chicken breast in the flour first, pressing gently to adhere.
3. Step 3: Shake off excess flour, then dip chicken into the panko breadcrumbs, pressing firmly to coat both sides evenly.
4. Step 4: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Add chicken and cook for 4 minutes per side until golden brown and crispy, adjusting heat to maintain a steady sizzle.
5. Step 5: While chicken cooks, combine 1 tbsp grated ginger, 3 thinly sliced scallions, 1 tbsp rice vinegar, and 1/2 tsp sesame oil in a small bowl, stirring until fragrant and well blended.
6. Step 6: Remove chicken from skillet, let drain on paper towels for 2 minutes, then slice diagonally and serve immediately with the ginger-scallion sauce drizzled over top.