Rough chop the chicken into bite-sized pieces (the size of nuggets), then marinate in mixture of 4 parts sake to 1 part soy sauce.
Coat the chicken in flour, then fry in a generous amount of oil until both sides are crisp. Season with salt and pepper to taste.
Shred the cheese into the frying pan. When it starts to melt, toss the chicken to coat. Do not use melting type cheese.
Fry until the cheese becomes crispy. It is essential to fry until the cheese on the coating is crispy.
Story Behind this Recipe
My family loves cheese. We love to sandwich cheese in meats like pork and chicken. We can't get enough of the crispy cheese filling that spills out, but it never feels like enough. We made this recipe to get our fill of deliciously melted, yet crispy cheese.
Fry both sides of the chicken until golden brown, season with salt and pepper, then add the cheese. When the cheese starts to melt, coat the surface of the chicken in the cheese. It will begin to harden after frying for a while. If the cheese is soft, it will make the chicken difficult to handle, so be sure to fry until crisp.