Prepare all the ingredients.
Pierce the chicken several times with a fork to make it cook faster, sprinkle with sake and leave for about 10 minutes. This makes the chicken more tender and gets rid of any gaminess.
After 10 minutes, season with salt and pepper and coat evenly with katakuriko. This makes the sauce cling better to the chicken.
Put some oil in a heated frying pan and start cooking the chicken skin side down over low heat. Turn it over several times to prevent it from burning.
As you are frying the chicken, combine the ingredients marked ■ - soy sauce, sugar, mirin and lemon juice.
When the chicken is cooked through, add the combined ■ sauce and mix to coat the chicken with it. When the chicken has colored up a bit it's done!!
Plate and serve.
Story Behind this Recipe
I wanted to make the lemon chicken that we used to get for our school lunches. They were my favorite!
The chicken musn't burn, so fry them patiently over medium to low heat. Once you add the sauce, turn then around and around in it to coat evenly. You can also make this with thigh meat or any kind of meat!