Slice the chicken diagonally into bite-sized pieces. Put the chicken and sake in a plastic bag, and massage the chicken well. If you have time, leave it to marinate for 30 minutes at room temperature.
Coat the chicken from Step 1 with katakuriko. If the sake has been absorbed by the chicken, just add the katakuriko to the bag to coat the chicken.
Heat up the vegetable oil in a frying pan and brown the chicken.
Sprinkle with sesame seeds.
When the chicken is browned on one side, turn it over.
Once the chicken is about 80% cooked, add the soy sauce and honey.
Turn the chicken over again. Coat well with the sauce, to finish.
Story Behind this Recipe
I wanted to eat chicken breast meat with a sweet-savory sauce and lots of texture. Plus, the recipe had to be easy and quick! That's how I thought up this recipe.
Return the chicken to room temperature so that it will cook through quickly. Once you add the sauce, adjust the heat so that it doesn't burn. Coating the chicken with katakuriko potato starch flour will help keep it moist and the sauce and sesame seeds will cling to it nicely.