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1
How to make the marinade: Put the chicken breasts into a pot and add in the sake, sugar, and salt and let it marinade.
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2
Place the chicken breasts skin side down.
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3
Add in the simmering ingredients and cover with a lid.
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4
Simmer on medium heat for 6 minutes.
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5
Then remove the lid, flip the chicken breasts over and simmer for another 5 minutes.
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6
Flip the breasts again, cover with the lid again, and then simmer for 2 more minutes.
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7
Kill the heat and let it sit.
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8
Take out the breasts, and cut them into your desired thickness.
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9
If you cut it thinly, they will be quite tender.
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10
Bring the leftover sauce to a boil in the pot and add in the katakuriko slurry.
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11
Cook it down till it thickens, and then chill it.
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12
Take the chicken you cut up in Step 5, divide it into bento sized portions, place it on some plastic wrap, and then coat with the sweet vinegar sauce.
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13
Tightly close the plastic wrap and place it into a freezer bag and then place it in the freezer on its side.
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14
You can stand the bag up once it's frozen.
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15
You can use a heatproof container instead if you would like.
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16
Add in 1 portion and heat it up when you need it.
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17
This is easy.
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18
If you're going to be putting this in a bento, thaw it in the microwave and then heat it up, and put it in!
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19
The parts that overlap have the most difficulty in heating up when re-heating it, so simply just move it around so that it can heat up evenly.
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20
If there isn't enough sauce to coat the whole breast, simply lay it flat when you freeze it and then it will be easier to heat up.
