Cut the chicken into small bite-sized pieces and season with sake, salt and pepper. Let it rest for more than 10 minutes. Cut the tough ends off the asparagus and cut into 3-4 cm pieces. For the sauce, combine the ◎ marked ingredients in a bowl.
Heat the oil in a deep pot (or pan) and fry the asparagus over medium-high heat. Test the texture with chopsticks and when soft, remove from the oil and drain.
Dredge chicken in flour and and shake off the excess coating. Fry the chicken over medium heat until lightly browned and crispy on the outside. Remove from the oil and drain.
Plate the asparagus and chicken then pour over the sauce.
Sprinkle on some Parmesan cheese if you like.
Story Behind this Recipe
My parents-in-law sent us fresh-picked asparagus. We used to eat them boiled with cheese and mayonnaise sauce but I made it into a filling salad with chicken this time.
Since we deep-fry the chicken and coat it with a rich cheese sauce, I recommend chicken breast. Drain the oil well after you deep-fry the chicken and asparagus.