Name: Ketchup Glazed Chicken Breast (Chicken Chappu)
Cuisine: 洋食
Ingredients: 1 chicken breast (300g); 2 tsp vegetable oil; Parsley, to taste; Grated Parmesan cheese, to taste; [A - Sauce] 3 tbsp ketchup; [A] 2 to 3 tbsp water; [A] 1/2 tbsp sugar; [A] 1/2 tbsp soy sauce; [B - Coating] 2 tbsp flour; [B] A pinch of salt; [B] A pinch of pepper

About "Ketchup Glazed Chicken Breast (Chicken Chappu)"

This Western-style Japanese dish features chicken breast cut diagonally, coated in flour, salt, and pepper, and cooked using a cold-start method to keep it incredibly tender and juicy. The chicken is tossed in a sweet and savory ketchup sauce enhanced with soy sauce and sugar, making it a perfect match for rice. Garnish with grated Parmesan cheese and parsley for a vibrant presentation. Made in just one pan, this budget-friendly recipe is ideal for dinner or bento lunch boxes.

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Video Timestamps

Tips for Making "Ketchup Glazed Chicken Breast (Chicken Chappu)"

Prep
- Remove the skin from the chicken breast first, identify the grain direction, cut it in half lengthwise, and then slice it diagonally. Slicing across the grain prevents the meat from becoming tough when cooked, keeping it tender. Aim for about 12 pieces in total.
Prep
- Gently pat the cut chicken breast dry with a paper towel to remove any excess moisture.
Prep
- For the coating, mix the flour, salt, and white pepper in a plastic bag first, then add the chicken and shake to coat. Gently massaging the bag from the outside while shaking helps coat the chicken evenly.
Heat control
- Add vegetable oil to a cold frying pan, arrange the chicken (shaking off excess flour), and then turn the heat to medium. This 'cold start' method avoids sudden heat, keeping the meat moist.
Heat control
- After browning one side and flipping, reduce the heat to medium-low and cook for about 1.5 minutes to prevent burning.
Heat control
- Pour the mixed sauce into the empty space of the pan. Let the sauce bubble and reduce on its own before tossing it with the chicken.
Seasoning
- The sauce is a mix of 3 tbsp ketchup, 1/2 tbsp soy sauce, 1/2 tbsp sugar, and 2 to 3 tbsp water. Soy sauce acts as a secret ingredient to add a savory Japanese depth.
Seasoning
- Adjust the amount of water based on your stove. Use 2 to 3 tbsp for gas stoves as moisture evaporates quickly, and about 2 tbsp for induction cooktops.
Garnish
- Pour all the remaining sauce from the pan over the chicken when plating. Garnish with grated Parmesan cheese and parsley for a vibrant look; the parsley also serves as a great palate cleanser.

Ingredients for "Ketchup Glazed Chicken Breast (Chicken Chappu)"

11 items

* Tap ingredient names to find on Amazon

1chicken breast (300g)
2tsp vegetable oil
Parsley,to taste
GratedParmesan cheese, to taste
[A- Sauce] 3 tbsp ketchup
[A]2 to 3 tbsp water
[A]1/2 tbsp sugar
[A]1/2 tbsp soy sauce
[B- Coating] 2 tbsp flour
[B]A pinch of salt
[B]A pinch of pepper

How to Make "Ketchup Glazed Chicken Breast (Chicken Chappu)"

1
In a plastic bag, combine the ingredients for [B] (2 tbsp flour, a pinch of salt, and a pinch of white pepper). Lightly close the bag and shake well to mix the dry ingredients evenly.
2
Remove the skin from the chicken breast by hand. Since the skin will be cooked together later, slice it into thin strips using a pulling motion with your knife.
3
Cut the chicken breast in half lengthwise, using the change in grain direction as a guide. Slice each half diagonally across the grain into bite-sized pieces, making about 12 pieces in total.
4
Gently pat the cut chicken breast dry with a paper towel to remove any excess moisture.
5
Add the chicken breast to the plastic bag from step 1. Trap some air inside, twist the opening shut, and shake. Gently massage the bag from the outside while shaking to coat the chicken evenly.
6
In a small bowl, combine the ingredients for [A] (3 tbsp ketchup, 1/2 tbsp soy sauce, 1/2 tbsp sugar, and 2 to 3 tbsp water—use more water for gas stoves, less for induction cooktops) and mix well.
7
Add 2 tsp of vegetable oil to a cold frying pan. Remove the chicken from the bag, shake off any excess flour, and arrange the pieces in the pan. Place the sliced chicken skin in the remaining space.
8
Turn the heat to medium. Once you hear a sizzling sound, stir and separate the chicken skin. Leave the chicken pieces mostly untouched and cook until the bottom side is nicely browned.
9
Once one side is browned, spread the rendered fat from the skin across the pan and flip all the chicken pieces. Reduce the heat to medium-low and cook for about 1.5 minutes.
10
Once both sides are browned, push the chicken to the side of the pan. Pour the mixed sauce into the empty space. Let the sauce bubble and reduce on its own before tossing it with the chicken.
11
Once the sauce is thick, glossy, and evenly coats the chicken, turn off the heat.
12
Plate the chicken on a warmed dish and pour any remaining sauce from the pan over it. Garnish with parsley and sprinkle with grated Parmesan cheese to finish.

Detailed Commentary on "Ketchup Glazed Chicken Breast (Chicken Chappu)"

* Content organized by topics from the video.

Preparing the Coating in a Plastic Bag

Today, we are making Chicken Chappu (Ketchup Chicken), a Western-style Japanese dish using popular chicken breast that pairs incredibly well with rice. First, we'll prepare the coating for the chicken. In Kijima-style fashion, we use a plastic bag to minimize cleanup. Add 2 tbsp of flour, a pinch of salt, and a pinch of white pepper to the bag. Lightly close the bag and shake it to mix the dry ingredients evenly. Preparing the coating base in the bag beforehand ensures that the chicken gets coated evenly without any waste once added. This simple step locks in the moisture of the chicken breast, keeping it tender and juicy when cooked.

Slicing Across the Grain and Prepping the Skin

Next, we'll prep our main ingredient: one chicken breast (about 300g). First, remove the skin to make the meat easier to cut. We'll cook the skin later, so slice it into thin strips using a pulling motion with your knife. Next, cut the breast in half lengthwise. Since the grain of chicken breast runs in different directions, the key is to identify where the grain changes and cut along that boundary. From there, slice the meat diagonally across the grain into bite-sized pieces. We'll aim for about 12 pieces in total. Slicing across the grain prevents the meat from becoming tough when heated, resulting in an amazingly tender texture. Finally, pat the cut chicken dry with a paper towel to remove any excess moisture.

Coating the Chicken and Starting Cold

Place the patted-dry chicken breast into the plastic bag with the flour, salt, and pepper mixture. Trap plenty of air inside, twist the opening shut, and shake to coat. To prevent the chicken pieces from sticking together, the trick is to gently massage the bag from the outside with your other hand while shaking. This ensures an even coating. Next, add 2 tsp of vegetable oil to a frying pan. Do not turn on the heat yet; we will use the 'cold start' method by arranging the chicken in a cold pan. Shake off any excess flour and place the pieces in the pan. Cutting them into 12 pieces allows them to fit perfectly. Place the sliced skin in the empty spaces, and only then turn the heat to medium.

Ketchup Sauce with a Secret Soy Sauce Twist

While the chicken is cooking, we'll prepare the sauce, which is the key to this dish. We are aiming for a nostalgic, crowd-pleasing flavor reminiscent of a classic Western-style Japanese diner. To the base of 3 tbsp of ketchup, add 1/2 tbsp of soy sauce to introduce a savory Japanese depth that pairs perfectly with rice. Then, add 1/2 tbsp of sugar for a mild sweetness and richness. Since this mixture can burn easily in the pan, we dilute it with water. The key is to adjust the water based on your stove: use 2 to 3 tbsp for gas stoves as moisture evaporates quickly, and about 2 tbsp for induction cooktops where moisture tends to linger. Mix these ingredients thoroughly in a small bowl.

Rendering the Fat and Glazing the Chicken

Once you hear a sizzling sound from the pan, stir and separate the chicken skin. Let the chicken pieces cook undisturbed until they develop a beautiful golden-brown color. Once one side is nicely browned, spread the flavorful fat rendered from the skin across the pan and flip all the chicken pieces. To prevent the pan from getting too hot and burning the chicken, reduce the heat to medium-low and cook for about 1.5 minutes. When both sides are beautifully browned, push the chicken to the side of the pan to create space. Pour the mixed sauce into the empty space. Let the sauce bubble and reduce on its own before tossing it with the chicken. The rich ketchup sauce beautifully coats the lean chicken breast.

Garnishing with Parsley and Parmesan

Once the sauce is thick, glossy, and evenly coats the chicken, turn off the heat. Arrange the Chicken Chappu beautifully on a warmed plate. Use a spatula to scrape every last drop of the rich sauce from the pan and pour it over the chicken. Next, add parsley for color and flavor. Chef Kijima notes that adding parsley to home-cooked meals not only makes them look vibrant but also serves as an excellent palate cleanser and flavor enhancer. Finally, generously sprinkle grated Parmesan cheese over the top. The red of the ketchup, the yellow of the cheese, and the green of the parsley combine to create a stunning, diner-style presentation.

Tasting the Tender and Juicy Chicken Chappu

Now, it's time to taste the finished Chicken Chappu! Lift a piece with a fork, coat it with plenty of Parmesan cheese, and take a bite—you can't help but exclaim, 'Delicious!' The chicken is incredibly moist and not dry at all, which is hard to believe for chicken breast. This is thanks to the careful diagonal slicing, the flour coating, and the thick ketchup sauce enveloping the meat. The sweet and tangy ketchup, the savory depth of soy sauce, and the nostalgic, comforting flavor of Parmesan cheese come together to create an exciting taste reminiscent of childhood Neapolitan pasta. While it pairs great with beer, it is, above all, an ultimate rice-stealer. Eating parsley as an adult also provides a refreshing palate cleanser. This is the ultimate budget-friendly feast that turns affordable chicken breast into a highly satisfying meal.

About きじまごはん【料理家きじまりゅうた公式チャンネル】

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