Remove the skin and yellow fat from the breast meat thoroughly.
With the thickest part of the breast, cut diagonally with a knife and spread it open. Cut in half and season with a rather generous amount of salt and pepper.
Julienne the potatoes and coat with katakuriko. Don't soak the potatoes in water.
Heat a frying pan and coat with oil. Place half of Step 3 in the frying pan in 2 batches.
Set the breast meat on top.
Add the rest of the potatoes on top of the breast meat.
Fry for 7 minutes over low heat while pressing down with a spatula. Press down from the beginning, and you can leave them to cook after halfway through!
When they are golden brown, flip over. Fry them for 5 minutes pressing down at the beginning again! Turn up the heat little higher.
Combine ★ to make a sauce.
When the chicken is cooked through, serve on a plate and it's done.
Story Behind this Recipe
I made a healthy and filling dish with a piece of breast meat!
It may be difficult to fry if you coat the potatoes with a lot of katakuriko potato starch flour. Adjust the amount depending on the size of the potatoes you use. You can brown the chicken beautifully if you fry them pressing down with a spatula. The breast meat hardens if you over cook it. Adjust the cooking time depending on the thickness of the meat. It's good with ketchup and mayonnaise.