Poke the chicken with a fork to open up holes and then marinate in the red wine for half a day. Slice the onions and bell peppers, and rinse the onions in water.
Mix together the breading. A) Set aside the juice from Step 1. Brush the chicken with salt, pepper, and 2 tablespoons of flour. Then coat with the breading A and fry.
Fry it from the skin side first until golden brown, reduce to a low heat, and fry slowly for 8 minutes. Raise the heat to 180℃, take them out, and drain the oil.
Let the chicken finish cooking in the residual heat instead of cutting it right away. Place the seasoning into a microwave safe container, and microwave for 3 minutes. Slice the red chili pepper into rings, and add it in.
Cut the chicken into bite-sized pieces, serve onto plates, and top with the veggies.
Top with the seasoning while it is still hot, let the flavor soak in, and it is done.
Check out my sister recipe "Samurai Warrior Shiso and Meat Wrapped Onigiri" (Recipe ID: 1222639).
Story Behind this Recipe
I made this based on a limited edition bento sold at a certain convenience store chain. It was a regional bento, so if you didn't get a chance to try it, try this recipe. It's inspired by the warrior Oda Nobunaga. I marinated chicken with the red wine he's said to have loved.
You can use regular vinegar in place of the red wine vinegar! Make sure to cook it slowly so that the chicken cooks all the way through. You can heat up the seasoning in the microwave, so it is easy. The point is to top the meat with the seasoning while it is still hot in order to allow it to soak in fully! You can skip the red chili pepper when making this for kids.