Slice the chicken into about 1.5cm-thick diagonal cuts. Put the ★ ingredients into a plastic bag, mix well and leave to marinate for a day.
Put the katakuriko in the bag and shake the bag to coat the chicken with the flour. Cook the chicken with sesame oil in a frying pan. Brown it first over high heat, then turn the heat down to low since the chicken can burn easily.
Turn off the heat and wipe away any excess fat in the pan with paper towels. Add the ☆ sauce ingredients to the pan and coat the chicken with it.
Story Behind this Recipe
This is a variation of Recipe ID: 547207. I thought the chicken would become even more delicious if it was marinated in shio-koji, so I adapted the old recipe and adjusted the salt content.
Don't overcook the chicken. To prevent that from happening, slice the chicken diagonally into evenly thick pieces. Since the chicken in this recipe can burn easily, it's better to use a frying pan that doesn't stick too much.