Remove the skin and excess fat from the chicken breast and cut into chunks.
Season with the sake and the soy sauce then let sit for 2-3 minutes. (Meanwhile, you can start to clean up a bit.)
Put the mayonnaise in a plastic bag.
Drain the chicken from Step 2 and add to the bag. Massage it all together while releasing the air. Let it sit in the refrigerator for 1 hour.
Slice the onion and quickly rinse in water. Dry the onion and cut the peppers into thin slices.
Add the ☆ ingredients to a bowl and mix well.
Soak the vegetables from Step 5 in the mixture.
Add the katakuriko to Step 4 and rub it to coat the chicken.
Pour oil into a frying pan until 1 cm deep. Deep fry the chicken until golden brown. (I use a small frying pan to fry.)
Without draining the oil, plop the chicken into the bowls from Step 7. (A little bit of oil gives the dish its richness.)
Roughly mix together. Cover with wrap to form a type of drop-lid and place in the refrigerator.
Add your favorite vegetables!
Story Behind this Recipe
This recipe is arranged from a recipe from Orange Pages Mayonnaise Research Seminar's "Plump and Juicy Karaage."
In Steps 7 and 9, it might seem like there's not enough marinating liquid, but the vegetables release some moisture, so it's okay! Use a Ziplock bag or something similar, release the air, and chill. Adjust the amount of salt based on the saltiness of the yuzu pepper paste that you use. This time I made it a little bit on the sour side.