Pierce the chicken meat several times with a fork.
Cut into bite size pieces and put into a bowl. Mix with some mayonnaise. (You can use this method if you're going to sauté the meat too.)
Add the vinegar, sugar, and soy sauce into a pot and heat. Once the sugar has melted, add a slurry of katakuriko dissolved in 1 tablespoon of water. Mix well.
Stir 2 to 3 times and remove from heat.
Coat the chicken with katakuriko.
Break the eggs into the bowl and beat. Mix so that the chicken gets thoroughly coated with the egg.
Fry the chicken at a low temperature to cook thoroughly, although this depends on the size of the chicken pieces.
In our house we like the pour the thickened an sauce over the chicken, but you can pre-mix it before serving. Add tartare sauce to taste.
I added a ton of shredded cabbge on top of rice to make a rice bowl that my boys love.
Delicious the next day in a bento too, since they stay tender even when cold.
Really good between slices of bread!!
Add some vegetables and fruit for a balanced meal!
Story Behind this Recipe
This was supposed to be a penny-pinching recipe... but my children love it so much that it's become a family favorite. Even chicken breast bought on sale turns out moist and tender. I make a lot of it and use the leftovers the next day for bentos and burgers. It's easy on your purse and easy to make too, so I hope you'll try it!