Chicken amakara – sweet and sour with egg sauce

Ingredients

• 700g boneless, skinless chicken breasts - cut into bite sizes
• 60g katakuriko/potato starch

Ingredient A
• 2 tbsp cooking sake or cooking white wine
• 1 tsp white sugar
• 1/3 tsp fine salt

For the seasoning sauce
• 2 1/2 tbsp soy sauce
• 150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
• 2 to 3 tsp white sugar
• 2 tsp vinegar (apple cider vinegar)

For the egg sauce
• 2 egg - hard boiled and chopped
• 1/4 onion - finely chopped, soaked in water, then drained well
• 60g mayonnaise
• 1 garlic - grated
• 1 tsp white sugar
• 1/4 tsp fine salt

Instructions

• 1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
• 2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
• 3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
• 4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
• 5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
• 6. Uncover and cook them until both sides are nicely brown.
• 7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
• 8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)

https://www.atelierlalune.com/2020/04/chicken-amakara-sweet-and-sour-with-egg-sauce/

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