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1
Cut off the skin and extra fat from the chicken breast.
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2
Slice into thin slivers and put into a plastic bag with all the ingredients marked with - salt, pepper, sake, five-spice powder, leek and garlic.
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3
Massage well to let the flavors penetrate, then leave to marinate for at least 10 minutes.
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4
Combine the ingredients marked - water, Chinese stock granules, sugar, gochujang and oyster sauce.
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5
Take the aromatic vegetables used in the marinade (the ginger, leek and garlic) out of the bag and put into the bowl with the ingredients.
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6
Heat the sesame oil in a frying pan, coat the chicken pieces in katakuriko and fry over high heat.
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7
When one side is golden brown and the other side has started to brown it's OK even if it's not cooked through yet.
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8
Add the combined ingredients from Step 2 to the pan and cook for 1 to 2 minutes while shaking the pan to reduce the sauce.
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9
The photo shows how it looks just before it's done.
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10
Take out the aromatic vegetables (although you can leave the leek in if you want since it can be eaten).
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11
Transfer to a serving plate and it's done.
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12
Add some garnish if you like.
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13
If you are omitting the five-spice powder: It will lack some punch, so add some shichimi spice.
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14
Alternatively you can adjust the seasoning with salt and pepper.
