Combine the ★ ingredients to make the sauce. Add ra-yu hot sesame oil to taste, if you like it spicy.
Diagonally slice the chicken breast into bite-sized pieces, sprinkle on sake, rub in sugar, then season with salt and pepper.
Let sit for 5 to 10 minutes, thoroughly coat in katakuriko, fry in skillet, garnish with Japanese leek and ponzu sauce and serve!
Story Behind this Recipe
With an unexpectedly crispy and fragrant taste, you won't believe how tender cheap chicken breast can be! The Japanese leek and ponzu sauce introduced here is an all-purpose sauce that you can keep in stock. Enjoy this no-fuss recipe.
Use a plastic bag for Steps 2 and 3 to reduce clean-up time! The key is to fry the chicken on a low to medium heat. I recommend preparing a lot of sauce to have in stock. It's great on anything--hiya-yakko chilled tofu, stir-fries, salads, etc.