Fried chicken salad
|cooking sake||as needed|
|salt and pepper||as needed|
|Otafuku Rakkyo Vinegar||1Tbsp|
- 1Slice the chicken in half lengthwise, then slice diagonally in 1 cm widths.
Marinade in cooking sake.
- 2Cut the cabbage, onions, carrots, and ginger into small pieces.
Season with salt (not listed in ingredients section).
When soft, rinse lightly with water, drain, and mix with Otafuku Rakkyo vinegar.
- 3Lightly season the chicken from (1) with salt and pepper, and toss through the starch.
Heat a large amount of oil in a frying pan, and fry until both sides are golden brown.
- 4Remove the excess oil from (3) with paper towels and plate up.
Top with (2), and sprinkle with sesame seeds.