Diagonally slice the chicken breast into bite-size strips (about the same size as chicken nuggets), and brine with sake and soy sauce (4:1 ratio).
Coat the meat with katakuriko. Pour a generous amount of oil in a frying pan and fry until golden brown. When you have a large amount of meat, add the meat and katakuriko into a bag and shake. It reduces the prep time!
Season with the ingredients. Add a small amount of butter at the end. It burns easily, so either turn off the heat or turn down the heat to low.
Story Behind this Recipe
I usually buy 1 kg of chicken breasts on sale. Cut chicken diagonally into bite-size strips, and brine in sake and soy sauce. It prevents the chicken from going bad. I use this seasoned chicken everyday for bento. Coat the chicken with katakuriko potato starch and fry until golden brown. Enjoy with different flavors such as salty-sweet, oyster, ketchup, and sweet and sour.
I recommend using sweet Worcestershire sauce, tonkatsu sauce, and okonomiyaki sauce, etc. The ratio of the ketchup and Worcestershire sauce is 2:1, but adjust to your taste. Green peppers would be tasty with this! Simmering for a little while until the sauce is reduced removes the sourness of the ketchup and makes the flavor richer, but it burns easily so be careful. Fry the meat quickly over medium heat.