Remove the skin from the chicken and quickly rinse with water. Pat dry with a paper towel and cut into 7-8 mm thick pieces. Season with salt and white pepper.
Beat the egg, add the ☆ ingredients and mix well.
Heat sesame oil in a frying pan. Lightly coat the chicken from Step 1 in flour and then dip into the mixture from Step 2 and place in the frying pan. Temporarily turn off the heat until all the chicken is lined up in the pan.
Fry the chicken on low heat, being careful not to let it burn. When it begins to cook through, pour in the remaining Step 2 egg mixture. Flip over the chicken and fry while forming the shapes.
Arrange onto a plate and it's finished.
Story Behind this Recipe
I made the Korean-style dish "Jeon" with chicken breasts. I fried with a coating made from beaten egg and flavoring so that it doesn't need dipping sauce.
Rinsing the chicken with running water washes off the bacteria. You can add any flavor you want to the beaten egg. I use one large frying pan and fry everything at the same time, but you can separate Step 2 into two equal halves and fry each batch evenly.