This is made with chicken breasts, which dry out easily, but by seasoning with the sugar and sake, which help to retain liquid, they turn out moist and juicy. I used that method and added some yuzu pepper paste to make this salty fried chicken karaage. They came out so tasty that now they're a common dish in our home.

-Not only does rubbing the chicken with sugar and sake season the meat, it also makes it moist and juicy.
-By slicing the chicken into thin strips first and then gathering it up, they become plump and tender when fried.
-If you want to have a richer flavor, you can add some more salt. Recipe by Niwanomomo