Chicken breast marinated in sweet and sour sauce

 

[Ingredients for 2 servings]

・Chicken breast (large) 1 piece

・Salted rice malt (shio koji) 1 tablespoon

・Wheat flour 3 tablespoons

・Carrot 1/3

・Onion 1/2

・Frying oil  Appropriate amount

<Nanban Sauce>

・Sugar 1.5 tablespoons

・Vinegar 2.5 tablespoons

・Soy sauce 2.5 tablespoons

・Granulated chicken soup stock  A pinch

・Water 2.5 tablespoons

・Chopped red chili pepper A pinch

[Instructions]

1. Slice the chicken breast into 5mm thick pieces, place in a resealable bag, rub in the salted rice malt, and marinate for 1 hour. Wipe the surface of the chicken breast with a paper towel and coat with flour.

If you have time, it's recommended to prepare the chicken breast the day before.

2. Peel the carrot and onion and julienne them. Mix the ingredients for the <Nanban Sauce> in a heatproof bowl, cover with plastic wrap, and heat in the microwave for 1 minute.

3. While the <Nanban Sauce> is still warm, add the carrot and onion and mix. Heat a small amount of frying oil in a frying pan and pan-fry the chicken breast.

4. Once the chicken breast is cooked, soak it in the <Nanban Sauce> while it's still hot. Once the flavors have blended, serve on a plate.