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1
Remove the excess fat and trim the skins.
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2
Score the meat side of the chicken breast to cut the fibre of the meat.
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3
This makes the meat a bit more tender and helps it absorb the sauce more.
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4
Put the flour and katauriko in a plastic bag and mix well.
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5
Put the chicken breasts in to the bag one at a time and shake it to coat the chicken with the katakuriko evenly.
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6
This is how they should look..
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7
Heat the frying pan and place the chicken breast with the skin sides down.
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8
Cover and cook over low to medium heat for 5 minutes.
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9
Turn over the chicken and add the sake.
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10
Cover again and cook over low to medium heat for 8 minutes to cook through completely.
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11
Mix ingredients and pour into Step 6.
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12
Make sure that you don't burn the sauce so cook over a very low heat.
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13
Coat both sides of the chicken well with the sauce.
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14
Make sure to keep the heat low.
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15
Otherwise the sauce will burn quickly.
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16
This is how the chicken should look.
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17
Once the sauce has been coated over the meat, it should be done.
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18
Slice the chicken breast with a sharp knife into the thickness of your liking.
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19
Transfer the chicken onto a serving dish and pour over the leftover sauce from the frying pan.
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20
If using chicken thigh meat, cut the chicken thigh into bite-sized pieces and cook as above.
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21
It is very easy!
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22
They are suitable for your lunch box.
