CHICKEN | [ANONYMOUS] COOKERY

INGREDIENTS
Meat
300g Chicken Breast
1 TSP Sake
1 Pinch Salt
1 Pinch Pepper
1 TBSP Plain Flour
1 Egg – Beaten

Sauce
1 1/2 TBSP Sugar
1 TBSP Soy Sauce
1 1/2 TBSP Rice Vinegar
1 Pinch Chilli Flakes

INSTRUCTIONS
1. Mix together all sauce ingredients until sugar is dissolves.

2. Cut chicken into bite-size chunks, trying to keep them equal as possible and dry with kitchen paper.

3. Salt and pepper both sides of the chicken and rub in the sake. Marinade for for about 5 mins.

4. Dredge chicken in flour and coat in the egg.

5. Fry the chicken at 170oC until golden brown, approx 7/8 mins. Try to gather the egg that tries to escape back to the chicken, much like you would tempura batter. This gives little crispy bit!

6. Once crisped, remove from oil and drain well, place in a bowl.

7. Pour over the sauce and coat the chicken well.

8. Serve chicken hot, or serve at room temp in a bento box.

9. Remaining sauce can be poured over the chicken or used as a dip.

NOTES
This chicken is a variation on the Chinese dish. And is addictive.

Source: Cooking With Dog.