Crispy fried chicken breast and pickled plum and shiso leaf rice paper

 

Ingredients (for 2 servings):

2 chicken tenderloins (sinus removed)

[A] 1 teaspoon sake

[A] 1/5 teaspoon salt

[A] Pepper to taste

2 sheets of rice paper

4 shiso leaves

1 teaspoon ume paste

Cornstarch to taste

5 tablespoons vegetable oil

Instructions:

① Cut each chicken tenderloin into four equal pieces and rub in [A].

② Cut the rice paper into eight equal wedges and moisten with water. Place two pieces on a cutting board, slightly overlapping the sharp corners.

③ Place a shiso leaf (cut in half lengthwise) on top of ②, and spread the ume paste (divided into eight equal parts) on top. Place one piece of ① on top and twist both ends to make a candy shape.

④ Heat the vegetable oil in a frying pan over medium heat and arrange ③ in the pan. Grill both sides until golden brown and cooked through, then it's done!