Slice the chicken into bite-sized pieces. Season with salt and pepper, and transfer to a plastic bag. Add the katakuriko, and rub in.
Cut the onion in half lengthwise, and thinly cut crosswise against the fibers.
Thinly grease a frying pan with oil, and stir-fry the chicken and onion. When the chicken starts to brown, cover with a lid, and steam-fry for 5 minutes over low heat.
Remove the lid, and wipe off the excess oil from the chicken with paper towels.
Swirl in the ※ seasoning mixture, and continue stir-frying until the sauce thickens while shaking the pan.
Story Behind this Recipe
I seasoned juicy chicken thighs with ginger and vinegar to make a light dish. The "Jukumi" vinegar, for which I was chosen as a cooking tester, goes especially well with meat dishes. If you coat the accompanying vegetables in the sauce, you'll be able to gobble them up.
You can use grated ginger from a tube. Since you coat the chicken with katakuriko potato starch flour in a plastic bag, your hands won't get dirty. If won't need oil if you have a non-stick or Teflon pan.