Remove the sinews from the chicken and cut into diagonal pieces, about the size of your pinky. Steep in the ● ingredients.
Use a slicer to julienne the potato. Don't soak in water, and sprinkle with katakuriko.
While your frying oil is warming up create the chicken pieces to fry. Place the potato in your hand, put the chicken in the center, then squeeze with your hand.
Once you've finished making the pieces, put in the properly-heated oil. Serve with a sauce of your choosing.
Story Behind this Recipe
My mother often made this when she had the time. I'd request it for my birthday but she didn't make it.
I set the temperature of the oil to 180℃. If you have leftover chicken or potatoes, fry them and it'll be delicious (for leftover chicken tenders, be sure to coat it with flour). For the potatoes, you can fry them nicely if you squeeze them into lumps, but do whatever works for you.