• Chicken breast2
• Garlic1 clove
• Vinegar1 tsp
• Sake1 tbsp
• Mayonnaise1 tbsp
• Potato starch (katakuriko)to taste
• Vegetable oilto taste
• Hard-boiled egg1
• Onion1/4
• Picklesto taste
• Parsleyto taste
• ★Sugar4 tbsp
• ★Vinegar3 tbsp
• ★Soy sauce3 tbsp
• ★White sesame seeds1 tbsp
• ☆Mayonnaise4 tbsp
• ☆Salta pinch
• ☆Peppera pinch

1. 1

   Trim any fat from the 2 chicken breasts, then slice diagonally into even, bite-sized pieces. Lightly pound any thick parts or sinew with the back of a knife.

2. 2

   Grate 1 clove of garlic and combine with the chicken, 1 tsp vinegar, 1 tbsp sake, and 1 tbsp mayonnaise in a zip-lock bag. Massage well and let marinate for about 10 minutes. In a separate bowl, mix together 4 tbsp sugar, 3 tbsp vinegar, 3 tbsp soy sauce, and 1 tbsp white sesame seeds to make the nanban sauce (★ seasonings).

3. 3

   Finely chop 1 hard-boiled egg, 1/4 onion, pickles (to taste), and parsley (to taste). Combine with the ☆ seasonings — 4 tbsp mayonnaise, a pinch of salt, and a pinch of pepper — to make the tartar sauce.

4. 4

   Lightly coat the marinated chicken all over with potato starch. Heat vegetable oil in a frying pan and cook the chicken on both sides until crispy. Pat away any excess oil with a paper towel.

5. 5

   Once the chicken is cooked through, pour the ★ nanban sauce over and toss to coat evenly.

6. 6

   Plate the chicken and top generously with the tartar sauce. If packing for a bento, allow to cool completely before use.

The key to tender chicken breast is the marinade — grated garlic and vinegar help break down the fibers and keep the meat juicy. Coating lightly with potato starch creates a delicate crust that locks in the moisture.

• Calories326 kcal
• Protein24 g
• Fat17.3 g
• Carbs19.3 g
• Sodium1.6 g