Cut the chicken into bite-sized 5 mm thick strips and season lightly with salt. Finely julienne the carrot and thinly slice the onion.
Combine the dashi stock, vinegar and sugar in a bowl and add the carrot and onion. Heat for 1 minute in the microwave and mix well.
Add a little vegetable oil to a frying pan and heat. Cover each piece of chicken with a thin coating of flour and fry in the pan until brown. Make sure that the chicken is cooked all the way through.
When the meat is cooked, marinate it in the sauce from Step 2. If you have time, marinate for at least 2 hours before serving with a sprinkling of sesame seeds.
I scattered some radish sprouts over the top for a bit of colour.
Marinating the chicken alongside some dried shredded daikon radish also tastes great.
Story Behind this Recipe
I ate this is in a restaurant and thought it was really tasty. I often make either horse mackerel or wakasaki (a type of smelt) in nanban sauce, so I made the chicken version in the same way.
※While the chicken is marinating, mix the chicken around a few times from the bottom so that the marinade is evenly distributed.