[Preparation Step 1:] Cut the chicken into bite-sized pieces. Season with salt and pepper and dust with flour.
[Preparation Step 2:] Cut the avocado into bite-sized pieces. Finely chop the umeboshi and combine with the A ingredients. Thinly slice the shiso.
Heat oil in a frying pan and cook the chicken, starting with the skin side down, until both sides are crispy (this should take about 8-9 minutes).
Wipe the excess oil from the frying pan and add the combined umeboshi and ● ingredients. Once it begins to lightly boil, add the avocado and simmer until it thickens.
Arrange on a dish, garnish with shiso, and sprinkle with sesame seeds.
You can also serve it over rice. Adding mayonnaise will add a rich flavor and is very delicious.
Story Behind this Recipe
I made this sauce for swordfish and it turned out really delicious, so I decided to try it with chicken. It was so tasty that I also added my favorite avocado.
※ I used an umeboshi that was lightly salted and sweet. Be careful about the salt content if you use a heavily salted umeboshi. The umeboshi fruit will stick to the frying pan, but since it adds an accented flavor, add it to the dish.