Eco-friendly fried chicken with sweet and sour sauce (Yurinchi)

 

Ingredients 

* Chicken breast (skinless) ... 1 large piece (approx. 250g)

■A

└Sake ... 1 tablespoon

└Salt ... 1/4 teaspoon

* Shredded lettuce ... appropriate amount

■B <Mix>

└Finely chopped green onions ... 2 stalks

└ Roughly chopped red chili pepper ... 1/2

└Sugar, soy sauce, vinegar ... 1 tablespoon each

└Sesame oil ... 1 teaspoon

Potato starch, vegetable oil

[Instructions]

1. Make a single cut down the center of the chicken breast, then lay the knife flat and cut open the thickness on both sides (butterfly cut). Rub in A, then coat thoroughly with potato starch.

2. Pour 2 tablespoons of oil into a frying pan and spread it out. Add ingredient 1 and heat over medium heat. Fry for about 4 minutes without stirring until golden brown, then flip and add another 2 tablespoons of oil. Fry for about 3 minutes, then tilt the pan to collect the oil and fry for about 1 minute, flipping occasionally.

3. Spread the lettuce on a plate, cut ingredient 2 into bite-sized pieces and place on top. Pour B over it.