• Chicken breast1 piece (200g)
• Potato starch (katakuriko)to taste
• Vegetable oilto taste
• White sesame seedsto taste
• Green onion (negi)to taste
• ★Honey2 tbsp
• ★Sake2 tbsp
• ★Sesame oil1 tsp
• ★Mirin1/2 tbsp
• ★Soy sauce1½ tbsp

1. 1

   Cut the chicken breast (1 piece, 200g) into bite-sized diagonal slices and place them in a zip-lock bag.

2. 2

   Add the ★ seasonings, massage well into the chicken, and let marinate for about 10 minutes. Reserve the remaining marinade for later.

3. 3

   Lightly coat the chicken with potato starch. Heat a generous amount of vegetable oil in a frying pan over high heat and quickly sear both sides of the chicken until lightly browned. Blot away any excess oil with a paper towel.

4. 4

   Without cooking the chicken all the way through yet, once browned, add the reserved ★ marinade and toss to coat. Cook until the liquid reduces and a glaze forms, then remove from heat.

5. 5

   Cover with aluminum foil, close the lid of the pan, and let rest for about 5 minutes to finish cooking through with residual heat. Be careful not to leave it too long, as the chicken can become tough.

6. 6

   Sprinkle with white sesame seeds and top with green onion to taste. Great for lunchboxes too!

The key is not to overcook the chicken. Cutting it into bite-sized pieces is recommended, as it helps prevent overcooking and keeps the meat tender.

• Calories210 kcal
• Protein19 g
• Fat6 g
• Carbs16 g
• Sodium1.4 g