-
1
Remove the skin and slice the meat diagonally.
-
2
Cut the slices into bite-sized pieces.
-
3
Prick the meat with a fork several times and put them into a plastic bag.
-
4
Add the ingredients and mix well.
-
5
If you have time, leave them to stand for at least 20 minutes.
-
6
The marinade is absorbed into the meat and this helps the chicken to be tender and moist in the end.
-
7
Add the flour and mix well.
-
8
Coat the chicken with flour evenly (if you use katakuriko, you will have a tender result, but it won't crisp up).
-
9
Mix the ingredients.
-
10
Heat 2 tablespoons of oil (not listed in the ingredients) and arrange the chicken (in one layer).
-
11
Fry the chicken over a medium heat for 2 minutes until golden brown and turn over.
-
12
Fry for a further minute.
-
13
Lower the heat to low and sprinkle sugar over the meat quickly and drizzle over with .
-
14
Coat the chicken with the sauce evenly.
-
15
Cover and cook for another 2 to 2 and 1/2 minutes.
-
16
Uncover and turn the heat to high to reduce the sauce.
-
17
Coat the chicken with the sauce.
-
18
(Move the frying pan occasionally so that the sauce coats the chicken well and make it shiny.)
-
19
When the sauce is almost evaporated and the chicken looks shiny, transfer the chicken pieces onto a serving dish.
-
20
Pour over the leftover sauce from the frying pan.
-
21
Serve with some mayonnaise and vegetables of your choice.
-
22
I sprinkled with black sesame seeds on top.
-
23
I combined mayonnaise and milk to make the sauce.
-
24
I seasoned the chicken well so as to use them for my lunch box.
-
25
You can make sandwiches or a rice bowl with them.
-
26
It's nice to serve them with salad on the side.
