Summary

Ingredients

• 400 g chicken breasts
• 1 egg (s), whisked
• 0.5 ½ cup potato flour (or other cornstarch)
• oil

For the sauce:

• 1 cup broth (dashi, teaspoon instant fish broth dissolved in cup water, alternatively cup heavily diluted
• 1 tablespoon sugar
• 4 tablespoon sake, white wine or mild sherry
• 4 tablespoon soy sauce, Japanese

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Instructions

1. Cut the chicken breast into bite-sized pieces. Then first dip the pieces in the whisked egg mixture and then turn them in potato flour.
2. Mix the ingredients for the sauce well in a bowl. Heat the oil in a pan and fry the pieces of meat until golden brown on both sides. Pour the sauce evenly over the pieces of meat. Simmer over medium heat for about 5 minutes until the sauce is thick.
3. In Japan, rice, a salad or vegetable component and (miso) soup are traditionally eaten with this.