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1
Prick the chicken in several places with a fork, then cut into bite-sized pieces.
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2
Add the grated ginger, grated garlic and sake and rub it into the chicken.
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3
This time I put it in a dish, but since you will be coating it with flour later, you could also do this in a plastic bag.
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4
Add the flour and katakuriko to the chicken and mix.
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5
If you are out of either katakuriko or flour, add 4 tablespoons of one or the other.
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6
Cook both sides of the chicken until golden brown in a generous amount of oil over high heat.
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7
Soak up the extra oil with paper towels.
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8
Mix the (A) ingredients together and quickly stir them into the frying pan with the chicken.
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9
When the chicken is coated with the (A) sauce, it's done!
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10
If you prepare the chicken in bite-sized pieces and put it in paper cases, you can then microwave them at 600 W for 30 seconds and use in bentos.
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11
It is moister if you let it defrost naturally, but it still tasted good when it was frozen, reheated in the microwave and eaten cold.
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12
I recommend quick freezing it right after it's cooked.
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13
I recommend this sweet and savory, moist teriyaki chicken using chicken breasts for bentos!
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14
Check outfor a different take on chicken teriyaki!
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15
This light and moist, salted lemon chicken is also great for bentos!
