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1
Remove the skin from the chicken, cut into large bite sized strips, place into a plastic bag along with the ingredients, and rub it in.
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2
Add to a small bowl in the order listed, and mix together.
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3
Then mix in the water as well.
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4
(The mayonnaise will separate if you mix in the water first).
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5
Add the egg white to step 1 and rub it in.
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6
Add the katakuriko to a separate bag.
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7
Take the meat out of the bag from step 3 while lightly draining the juices, transfer to the other bag, and rub.
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8
Add in oil and continue to rub.
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9
Prepare the katakuriko slurry.
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10
Heat up sesame oil in a frying pan, line up the meat without stacking it on one another, and cook it.
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11
Flip the chicken over once it has browned, and cook until golden brown.
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12
You will stew it later, so there is no need to cook it all the way through.
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13
Add in the combined seasoning ingredients from Step 2 after the chicken has turned golden brown, and stew while occasionally shaking the getting pan back and forth.
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14
After cooking, mix the katakuriko slurry, and stir it in.
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15
Bring to a quick boil, and turn off the heat.
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16
Add in the cheese while shredding it.
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17
Arrange onto plates after giving it a big stir.
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18
The cheese won't stand out if you overmix it, so it's okay to just mix it together lightly.
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19
Top off with the remaining sauce from the frying pan, sprinkle with lots of powdered cheese, and it is done.
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20
Eat it up while it's piping hot.
