Baked chicken with Japanese sauce

Ingredients for 4 servings:

• 500 g chicken breast
• 2 eggs
• 1 cup potato flour, approx. 105 g
• some oil
• 2 m.-sized carrot(s)
• 1 bell pepper(s)
• 2 tsp, heaped bouillon powder
• 2 cup(s) water, approx. 250 – 500 ml
• 2 tbsp sugar
• 8 tbsp sake, alternatively white wine or mild sherry
• 8 tbsp soy sauce
• 200 g mie noodles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the chicken breast into bite-sized pieces. First, dip the pieces in the beaten egg, then coat them in potato flour. Mix the sauce ingredients well in a bowl. Heat the oil in a pan and fry the meat pieces until golden brown on both sides. Pour 1/3 of the sauce evenly over the meat pieces. Then remove the meat and cook the vegetables in the sauce. When the vegetables are tender, add the meat and simmer over medium heat for about 5 minutes. Meanwhile, add the noodles to the preheated salted water and cook according to the package instructions. Adjust the cooking time so that the noodles are done at the same time as the rest of the ingredients. I was inspired by a recipe from Shimone in the database.