Cut the chicken breast on the diagonal into 2 cm pieces. Season with salt and pepper and rub in the sake and ginger.
Mix the sesame seeds and katakuriko and lightly coat the chicken from Step 1 with it. Slowly stir-fry the chicken in a frying pan filled with 1 cm of oil. When the chicken browns, flip it over.
The chicken is done.
Roughly chop the carrot into chunks.
Cut the onion into 2-3 cm wedges.
Add oil to the pan for stir frying (not listed) and stir fry the carrots and onions. Add the chicken from step 3 and the combined ★ seasonings.
Add the katakuriko dissolved in water and stir to thicken the sauce. Done.
Story Behind this Recipe
Using very little oil, I made this healthy sweet and sour chicken dish.
To cut the chicken on the diagonal in step 1, hold the knife as though you are almost laying it on its side and cut the chicken like you would cut sashimi. If it's hard to coat the chicken with the seasonings in step 6, add a little water to adjust the thickness. The sauce can get lumpy in step 7, so stir quickly.