Chicken amakara – sweet and salty

Ingredients

• 450g skinless chicken breasts - cut into bite-sizes
• - Ingredient A -
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 tbsp white wine or cooking sake
• - Ingredient B -
• 25g plain flour ( cake flour / T45 )
• 1/2 tbsp katakuriko / potato starch
• 35g water
• 7g rice vinegar or apple cider vinegar
• dash of salt to taste
• - Ingredient C -
• 1 garlic cloves - finely chopped
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp white wine or cooking sake
• 1/2 tbsp ketchup
• 1 tbsp white sesame

Instructions

• 1. Marinate chicken in the mixture "A" in a small bowl for about 30 mins.
• 2. In a separate bowl, add all the ingredient B and mix. It's the batter we will use to fry. Dip the chicken pieces in the frying-batter and drop them in the oil for about 3 to 4 mins until nicely brown. Set aside.
• 3. In a skillet, heat 1/2 tbsp vegetable oil and add garlic. Fry until fragrant. Add all the rest of the ingredient C (soy sauce, sugar, wine or cooking sake, and ketchup) and fried-chicken and cook until they are hot and sauce thickens.
• 4. Transfer the chicken to a plate and sprinkle white sesame.

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