Slice the chicken breast diagonally into bite-sized strips.
Transfer Step 1 to a bowl, add the flavouring ingredients, and massage by hand. Leave for about 10 minutes. (If you have time, marinate for a while.)
Add the katakuriko to Step 2, whisk with chopsticks, and leave for 1-2 minutes. Deep-fry in heated oil.
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Story Behind this Recipe
Lately I've often made salt-fried chicken using chicken thighs. I was wondering if I could make it with chicken breasts keeping the same flavor and texture. I tried making it but it turned out to be a little bit hard. I'd heard that adding mayonnaise makes the chicken tender before, so I tried it. It was right!
I sliced the chicken diagonally into strips so that the chicken will cook tender. When you add katakuriko potato starch flour and mix with chopsticks during Step 3, you should have a little bit dry part left, so please adjust the amount. You can keep this dish in the freezer and microwave in the morning to add to a bento. It's a bit help!