Isobe-yaki Fried Chicken with Aonori

• 1 piece Chicken (thigh or breast meat)
• 1 tbsp Mayonnaise
• 1/2 tbsp Sake
• 1 pinch Salt
• 1 Black pepper
• 6 tbsp Plain white flour
• 1 pinch Salt
• 80 ml Water
• 2/3 tsp Aonori
• 2 Chikuwa, kamaboko, imitation crab sticks (optional)

1. Slice the chicken into bite-sized strips and tip into a bowl.
2. Add the seasonings and rub well.
3. Leave to rest for more than 30 minutes.
4. Otherwise, let the chicken sit overnight.
5. Mix the to prepare the batter.
6. Coat the chicken with the batter.
7. Heat plenty of oil in a frying pan to shallow-fry the chicken.
8. If you use a non-stick frying pan, you don't need so much.
9. Coat the chikuwa with the remaining batter, shallow-fry and you will have Isobe-yaki chikuwa.
10. The inside of the chikuwa is difficult to heat through, so press down with chopsticks as you cook.
11. They stay tender even when they're cooled and since they're seasoned well, you can pack them in your bento without sauce.

chicken, mayonnaise, sake, salt, black pepper, white flour, salt, water, kamaboko

Taken from cookpad.com/us/recipes/154837-isobe-yaki-fried-chicken-with-aonori (may not work)