Remove sinew from the chicken and slice in half lengthwise to butterfly. Cover with plastic wrap and pound with a rolling pin to flatten.
Cut the chicken into easy to eat pieces and flavor with the A ingredients.
When the chicken has absorbed the sauce, coat with katakuriko and deep fry at 170℃ until golden brown and crispy.
Serve with mustard-flavored mayonnaise if you like.
Story Behind this Recipe
I make this a lot flavored with soy sauce, but I wondered if adding curry powder would make them spicy and good so I tried it! My boyfriend loves fried foods which I don't make often, so he was really happy with it.