• Chicken breast1 piece (250–300g)
• Potato starch (katakuriko)3 tbsp
• Vegetable oil1 tbsp
• Shredded green onion (shiraga negi)4cm worth
• ★Sake1 tbsp each
• ★Rice vinegar1 tbsp each
• ★Salta pinch
• ★Black peppera pinch
• ☆Sugar1 tbsp each
• ☆Soy sauce1 tbsp each
• ☆Mirin1 tbsp each
• ☆Sake1 tbsp each
• ☆Rice vinegar1.5–2 tbsp

1. 1

   Slice the chicken breast (250–300g) on the diagonal into bite-sized pieces about 1–2cm thick.

2. 2

   Place the chicken in a zip-lock bag along with the ★ seasonings, knead well to coat evenly, and let it marinate for 10–15 minutes.

3. 3

   Add 3 tbsp of potato starch to the bag and shake/massage until the chicken is evenly coated.

4. 4

   Heat 1 tbsp of vegetable oil in a frying pan over medium heat, then cook the chicken until both sides are nicely browned. Remove any excess oil with a paper towel.

5. 5

   Add the combined ☆ seasonings to the pan and quickly toss the chicken over low heat to coat. Work fast, as the sauce can burn easily.

6. 6

   Transfer to a plate and garnish with 4cm worth of shredded green onion to finish.

If using the chicken in sandwiches, cut it into larger diagonal slices about 1cm thick so it fits neatly between the bread. Avoid moving the chicken too much when you first place it in the pan — this helps the potato starch coating stay intact and gives it a nice crispy sear. Once you add the sauce, toss quickly as it can burn fast.

• Calories240 kcal
• Protein26 g
• Fat7 g
• Carbs16 g
• Sodium1.1 g