Teriyaki Chicken Tenders and Potato

• 8 Chicken tenders
• 3 Potatoes (medium)
• 4 tbsp Katakuriko
• 1 tsp Soy sauce
• 1 tbsp Sugar
• 3 tbsp Soy sauce
• 1 tbsp Brown or muscovado sugar
• 2 tbsp Mirin
• 2 tbsp Sake
• 5 grams Butter

1. Cut the potatoes into bite-sized, put in a heatproof container and cover with plastic wrap.
2. Microwave for about 7 minutes.
3. Remove the sinew from the chicken tenders and cut into bite sized pieces.
4. Put the chicken into a plastic bag and add the ingredients.
5. Marinate in the refrigerator for about 5 minutes.
6. Transfer the chicken to a shallow container and pat dry any moisture with paper towels.
7. Coat the chicken with katakuriko.
8. In a separate small bowl, combine the ingredients.
9. Pour 3 tablespoons of vegetable oil in a heated frying pan, add the chicken from Step 3, and fry.
10. When one side has browned, turn the pieces over, cover with a lid on and steam-fry for a minute until cooked through.
11. Remove the lid and cook until browned.
12. Put the potatoes into the pan and stir-fry.
13. Don't mix too much.
14. Add the butter, and when it has melted, add the sauce.
15. Stir fry until there's no moisture left in the pan and it's done!

chicken, potatoes, katakuriko, soy sauce, sugar, soy sauce, brown, mirin, sake, butter

Taken from cookpad.com/us/recipes/145308-teriyaki-chicken-tenders-and-potato (may not work)