Remove the skin from the chicken breast and cut diagonally.
Cut into strips.
Turn 90° and cut into 5 mm-1 cm cubes.
Mix the Japanese leek and all the ☆ ingredients in a bowl.
Pour a generous amount of oil into a frying pan. Drop in spoonfuls of the mixture, shaping them into bite-sized pieces with a spoon and fry over medium heat.
Brown both sides. When the meat is cooked through, it's done. Enjoy with a drizzle of ponzu sauce.
Note: First, fry a spoonful of the mixture to see if it's too runny. If it is, add more flour to thicken.
Story Behind this Recipe
I had a lot of Japanese leeks.
In Step 7, pour 5 mm of oil into the frying pan. Of course, you can deep fry the mixture using a lot of oil. The mixture is seasoned, but serve with ponzu sauce, etc. I think it's nice with a generous amount of ginger.