Diagonally slice the chicken breast into bite-size strips (about the same size as chicken nuggets), and brine with sake and soy sauce (4:1 ratio).
Coat the meat with katakuriko. Pour a generous amount of oil in a frying pan and fry until golden brown. When you have a large amount of meat, add the meat and katakuriko into a bag and shake. It reduces the prep time!
Season with the ingredients. Add a small amount of butter at the end. It burns easily, so either turn off the heat or turn down the heat to low.