These are all the ingredients.
Pierce the chicken several times with a fork to make it cook faster, sprinkle with sake and leave for about 10 minutes. This makes the chicken more tender and gets rid of any gaminess.
After 10 minutes, season with salt and pepper and coat evenly with katakuriko potato starch flour. This makes the sauce cling better to the chicken.
Put some oil in a heated frying pan and start cooking the chicken skin side down over low heat. Turn it over several times to prevent it from burning.
As you are frying the chicken, combine the ingredients marked ■ - soy sauce, sugar, mirin and lemon juice.
When the chicken is cooked through, add the combined ■ sauce and mix to coat the chicken with it. When the chicken has colored up a bit it's done!!
Transfer to a serving dish and serve.♪
I've also created a deep fried version! See Recipe ID 1855307.
I've kept the flavoring simple.
Men love the deep fried version. ♡
Story Behind this Recipe
I wanted to make the lemon chicken that I used to love when it was served for school lunch. I think it tasted like this...
The chicken mustn't burn, so fry them patiently over medium to low heat . Once you add the sauce, turn then around and around in it to coat evenly.
You can also make this with thigh meat! Or any kind of meat!