Remove excess fat from the chicken breasts and cut into bite-sized pieces. Flavor by massaging in the salt and sake.
Add all the ◎ ingredients to a pot (remove the stem and seeds from the red pepper, smash the ginger by pounding it).
Coat the chicken from Step 1 in katakuriko, then cook on both sides until browned in a heated pan with a little vegetable oil (not listed). Turn down the heat to low, then cook through.
Heat the pot from Step 2 and bring to a simmer. Add the chicken from the previous step and continue simmering on low heat for 5 to 6 minutes. Since the chicken has a flour coating, the sauce will thicken slightly.
Transfer to a serving plate and pour the sauce around it. Garnish with onions or roasted sesame, then you're done.
Story Behind this Recipe
✿ I like cooking with chicken breasts. I first thought of making a nanban with thick sauce, and I figured that I'd get the sauce to thicken up somewhat if I sautéd the chicken with flour on it. I tried it and it came out well. This actually helped get rid of the gaminess as well!! ✿ I added honey because I thought that the chicken would harden up if I went overboard with mirin. If you don't have any honey, don't increase the amount of mirin and use sugar as a substitute. You lose a bit of the gloss but overall there's no big difference.
✿ Though this will depend on the size of the chicken meat, if you use a lot of flour to coat it, the sauce will thicken too much. However it'll still taste like "Nanban Sauce" so you don't have to worry about it too much (a thick sauce perhaps makes it great for lunch boxes). ✿ I used one chicken breast at 220 g.