Prick the chicken in several places with a fork, then cut into bite-sized pieces.
Add the grated ginger, grated garlic and sake and rub it into the chicken. This time I put it in a dish, but since you will be coating it with flour later, you could also do this in a plastic bag.
Add the flour and katakuriko to the chicken and mix. If you are out of either katakuriko or flour, add 4 tablespoons of one or the other.
Cook both sides of the chicken until golden brown in a generous amount of oil over high heat. Soak up the extra oil with paper towels.
Mix the (A) ingredients together and quickly stir them into the frying pan with the chicken. When the chicken is coated with the (A) sauce, it's done!
If you prepare the chicken in bite-sized pieces and put it in paper cases, you can then microwave them at 600 W for 30 seconds and use in bentos.
It is moister if you let it defrost naturally, but it still tasted good when it was frozen, reheated in the microwave and eaten cold. I recommend quick freezing it right after it's cooked.
I recommend this sweet and savory, moist teriyaki chicken using chicken breasts for bentos! Check out (Recipe ID: 2410533) for a different take on chicken teriyaki!
This light and moist, salted lemon chicken is also great for bentos! (Recipe ID: 2610903)
Story Behind this Recipe
I love grainy mustard so I thought up some ways to use it as a main ingredient. Adding a hint of wasabi really brings out the flavor and is delicious! It has a grown-up flavor, yet children can enjoy it too! Please try it out once before Christmas! I'm sure you'll like it!
Be sure to prick the chicken well (especially in the case of chicken breast) with a fork and rub in the sake! Also, if you let the chicken sit for awhile after rubbing it, before adding the flour, it will be moist. Mustard goes really well with chicken, so please try it!