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Use Chicken tenders.
Prepare Shio-koji (salt-fermented rice malt).
Prepare Katakuriko.
Provide and 1/2 tablespoons ◎Soy sauce.
You need ◎Brown sugar.
Use ◎Mirin.
Use ◎Water.
Prepare Vegetable oil.

Short Tips:

- If a recipe says to use a certain type of pan, then use that pan. If you merely own one nonstick pan, the simplest tip we can give you is to wait for a good sale at a kitchen store, then purchase yourself a stainless-steel pan and a cast iron frying pan. Also its sensible idea to replace low cost nonstick pans every few years, as the coating can wear down over the years.

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

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