Egg (If you use a large egg, you will have a little leftover)
about 3 tablespoons
Ketchup, Japanese worcestershire-style sauce, etc.
as much as you like ♥
Cut the chicken diagonally into about 10 pieces.
Season the chicken well with salt and pepper. Put the plain flour in a plastic bag, add the chicken, and shake. Pour the oil into a frying pan and heat over medium.
Beat the egg in a bowl, especially the whites well. Dip the chicken from Step 2 into the beaten egg and coat both sides.
Pan fry the chicken in the heated frying pan. Make sure that the chicken is covered with a generous amount of beaten egg.
It won't look so nice, but if you have leftover beaten egg, pour over the chicken as it cooks.
Once the surface has browned, flip over. Reduce the heat to low, cover with a lid and steam-cook. This will result in fluffy-textured chicken.
Once the bottom side is nicely browned, flip over and pan fry. When the other side is nicely browned as well, it's done.
Story Behind this Recipe
This is a dish I learned at school. Although I'm now married and managing our humble household budget, I use chicken breast, but it's still delicious.
You can cook this quickly since the meat is cut into thin pieces. I use 2 portions of chicken breast to cook 4 servings. I don't add leftover beaten egg to cook the first portion. Don't forget to add oil to cook the second portion. I use the leftover beaten egg to cook this second portion. And if I still have some leftover, I pour it in over the chicken pieces. By adding oil, the chicken will become fluffy.