3/4 pound skinless, boneless chicken breast (chopped bite size)
1/2 red bell pepper
1/2 green bell pepper
1 large carrot
2 stalks celery
1 small onion
1 small tomato
1/2 English cucumber
1 teaspoon sesame oil
1/2 tablespoon potato starch (mixed with 2 tablespoons water)
all purpose flour (for dusting)
1/4 cup vegetable oil
1 tablespoon sesame seeds
2 tablespoons sake
1/4 cup soy sauce
1 cup dashi stock
2/3 cup rice wine vinegar
6 tablespoons soy sauce
6 tablespoons mirin
1 teaspoon chili pepper flakes
Chop all the veggies into bite size and put in a large container.
In a small pot, add all the ingredients for the escabeche marinade and bring to a simmer. Turn the heat off and pour the marinade over the chopped veggies. Stir, cover and refrigerate overnight.
The next day, add chicken to chicken marinade and soak for 20 minutes.
Bring some water to boil (about 2 cups) and keep on low, to a simmer.
In a large pan, heat up the vegetable oil. Dust the chicken with flour and add to the pan when the oil is very hot. Fry until golden brown.
Put the chicken in a strainer and pour some hot water over to get rid of excess oil.
Put the chicken in a large pan along with the veggies, using a slotted spoon. Add a little of the marinade (about 1/4 cup) and cook over high heat for a couple of minutes, until the food is hot. Add the potato starch mix, and stir well.
Lastly, add sesame seeds and sesame oil, stir and serve.