Marinated Chicken Nanban

• 1/2 Carrot
• 2 Green peppers
• 1/4 Onion
• 3 tbsp Soy sauce
• 3 tbsp Vinegar
• 3 tbsp Sugar
• 2 tbsp Mirin
• 3 tbsp Dashi stock
• 1 large Chicken breast
• 1 dash Salt and pepper
• 1 Plain flour
• 1 Beaten egg
• 5 tbsp Vegetable oil
• 1 to garnish Green onions

1. Julienne the carrot, green pepper, and onion.
2. Add the ingredients to a saucepan and place over heat.
3. when the edges of the mixture begin to bubble, add the vegetables from Step 1 and turn off the heat.
4. Slice the chicken diagonally so it will cook easily and season with salt and pepper.
5. Pat away any excess moisture from the chicken with a paper towel and coat the pieces with flour.
6. Heat some vegetable oil in a frying pan, dip the chicken in the beaten egg, and pan-fry.
7. Turn the chicken over after 5 minutes and then cook for a further 5 minutes.
8. Once the chicken is cooked through, take it out of the pan and pat away any excess oil with a paper towel.
9. While it's still hot, mix the chicken with the vegetables from Step 2.
10. Leave the flavours to blend for 2 hours and it'll taste delicious.
11. It'll taste great chilled in summer.

carrot, green peppers, onion, soy sauce, vinegar, sugar, mirin, stock, chicken breast, salt, flour, egg, vegetable oil

Taken from cookpad.com/us/recipes/155010-marinated-chicken-nanban (may not work)