Tender Chicken Fillet Teriyaki with Shio-Koji

• 300 grams Chicken tenders
• 1 tbsp Shio-koji (salt-fermented rice malt)
• 1 Katakuriko
• 1 and 1/2 tablespoons Soy sauce
• 1 tbsp Brown sugar
• 1 tbsp Mirin
• 1 tbsp Water
• 1 Vegetable oil

1. If the chicken tenders have white strands of sinew, remove them.
2. Cut the chicken into bite-sized pieces.
3. Put the chicken from Step 1 into a plastic bag.
4. Add the shio-koji and rub it in.
5. Let sit for 10 minutes.
6. Combine the ingredients.
7. Coat the chicken tenders from Step 2 with katakuriko.
8. Heat oil in the frying pan and brown the chicken.
9. Once browned, stir in the sauce from Step 3.
10. It's done

chicken tenders, koji, katakuriko, soy sauce, brown sugar, mirin, water, vegetable oil

Taken from cookpad.com/us/recipes/150617-%E2%9C%BFtender-chicken-fillet-teriyaki-with-shio-koji%E2%9C%BF (may not work)