Cut the chicken breasts into pieces of your desired size. Add to a bowl together with the sake, sugar, and salt in that order. Leave a minute or two between adding each ingredient and massage into the chicken while doing so.
*Add in the ＊ marked seasoning ingredients to the chicken from Step 1. Pour in your mixed egg and the katakuriko and rub together well.
*Adjust the amount of katakuriko depending on the size of the egg in order to give the meat a nice, thick coating.
*If you have the time, let it sit for a while to let the flavor soak in.
Fry the chicken at a slightly low temperature. If you fry it at too high of a temperature, the coating will burn quite quickly.
Here's a version with a slightly more lightly seasoned dredging (Recipe ID: 1370089).
Story Behind this Recipe
I always made this recipe with chicken thighs, so this time I tried making a version with chicken breasts.
If you're making this for small children, it's best to leave out the shichimi chili pepper.