Chop the chicken into large thin slices. Rub with the ★ ingredients and let marinate for 10 minutes. Remove the stems from the green beans and cut into bite-sized pieces.
Rub the ☆ ingredients into the chicken and blend them in well. Roll up each piece of chicken and secure the ends tightly with your fingers.
Combine the rice flour and katakuriko. Coat the chicken from Step 2 with the flour and deep-fry in the oil. Coat the green beans in the same manner and once they're fried, they're done.
This Youlinji(Recipe ID: 1050939) is made with the same flavor and has a superb sauce.
This "Tender and Juicy Sweet & Sour Chicken" (Recipe ID: 2606000) is also delicious.
Story Behind this Recipe
This is made with chicken breasts, which dry out easily, but by seasoning with the sugar and sake, which help to retain liquid, they turn out moist and juicy. I used that method and added some yuzu pepper paste to make this salty fried chicken karaage. They came out so tasty that now they're a common dish in our home.
-Not only does rubbing the chicken with sugar and sake season the meat, it also makes it moist and juicy. -By slicing the chicken into thin strips first and then gathering it up, they become plump and tender when fried. -If you want to have a richer flavor, you can add some more salt.