Cut the chicken breast diagonally into thin slices. Remove the skin or keep it on, whichever you prefer.
Season the chicken with shio-koji, sake and pepper, and leave to marinate for about 1 hour.
Combine the ＊ ingredients.
Coat the chicken with katakuriko. The chicken will taste better if you coat it very well.
Heat up the sesame oil in a frying pan, and pan fry the chicken on both sides. There's a lot so I cooked it in 2 batches.
Add the ＊ ingredients, coat the chicken well with the sauce and it's done.
Story Behind this Recipe
I'm in a penny-pinching phase right now, so I've been cooking inexpensive yet satisfying dishes. I took the photo above some time after the dish was done so it looks the way it does, but when it's freshly cooked it's really shiny and plump. Please enjoy this when it's freshly cooked and piping hot.
If you have more than 350 g of chicken breast meat, you may run out of sauce. So if you have a bigger chicken breast please adjust the sauce ingredients.