Consomme & Cheese Flavor Chicken Breast Karaage

• 2 Chicken breast
• 1 dash Salt
• 1 dash Pepper
• 2 tbsp Sake
• 1 dash Garlic powder or grated garlic
• 5 tbsp Katakuriko
• 2 tbsp Plain flour
• 1 tbsp Consomme soup stock granules
• 2 1/2 tbsp Grated cheese
• 1 dash Black pepper
• 1 Egg

1. Butterfly the chicken breasts to make an even thickness.
2. Cut into four parts, cover with plastic wrap and strike with a rolling pin to spread out until 5 mm thick.
3. Add salt, pepper, garlic powder, sake, and beaten egg in a plastic bag together with the chicken and let sit for 10 to 20 minutes.
4. Combine the dry ingredients.
5. Put the ingredients into a large bowl and mix well.
6. Coat the meat with the flour and strike softly.
7. Fry in hot oil until golden brown.
8. Drain the oil, and while still hot, place in a large tupperware container.
9. Add the ingredients.
10. Shake to cover with the flavor.
11. I fried them in two parts, so I also halved the flavoring and dry ingredients.
12. When halving the ingredients, pay careful attention to the amount of the dry ingredients.
13. Put between buns to make a chicken sandwich.
14. This meat is about 5 mm thick, but use whatever thickness you like.

chicken, salt, pepper, sake, garlic, katakuriko, flour, granules, cheese, black pepper, egg

Taken from cookpad.com/us/recipes/144479-consomme-cheese-flavor-chicken-breast-karaage (may not work)