Cut the chicken breast in half, and put several shallow cuts in the meat.
Flavor the chicken with the sake and soy sauce.
Wash the vegetables and drain. I used lettuce, radish sprouts and tomatoes this time.
Mix all the sauce ingredients (soy sauce, vinegar, sugar and green onion) together.
Pat the chicken dry, to make a crispy crust.
Coat the chicken with katakuriko.
Fry the chicken in 340-355F/170-180℃ oil. Fry until well done and golden brown, turning occasionally.
In the meantime, line a serving plate with the vegetables. You can also use carrots, cucumber, bell peppers or anything you like.
Cut the freshly fried chicken into bite sizes (if you cut it perpendicularly to the cuts at Step 1, it'll be easy to eat).
Put the meat on top of the lettuce from Step 8 while it's still piping hot, and pour the sauce on top. Done!
Story Behind this Recipe
I order this dish whenever I go to a Chinese restaurant, so I wondered if I could make it at home.
The chicken is cooked in big pieces, so be careful of oil splatter. Any kind of vegetable is delicious, so pick your favorites. This recipe makes plenty of sauce, so adjust the amount as you pour. If you are serving to small children or to those who don't like spicy food, omit the red chili peppers.