Steps

1. Finely crush 150g of Kaki no Tane in a blender. [Tip!] If you don't have a blender, place them in a resealable bag and crush with a pestle or a hard bottle. Leftover crushed Kaki no Tane can be frozen.
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2. Peel and cut 1 avocado into bite-sized pieces.
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3. Remove the skin from 1 chicken breast and slice it into 1cm thick pieces. [Tip!] Freeze the skin and use it for other dishes. Chicken breast or tenderloin, which cook faster than thigh meat, are suitable for Kaki-age.
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4. Lightly coat the cut chicken breast and avocado with all-purpose flour (as needed).
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5. Dip them into 1 beaten egg.
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6. Thoroughly coat with the crushed Kaki no Tane to create the crust. [Tip!] Finer crushed Kaki no Tane adheres better to the ingredients. If working alone, keep one hand clean.
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7. Heat vegetable oil (for frying) in a frying pan to 160-170°C (320-338°F).
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8. Add the coated chicken breast and avocado to the hot oil and fry for 2-3 minutes. Initially, slightly increase the heat right after adding the ingredients. [Tip!] The Kaki no Tane coating can burn easily, so be careful not to overheat the oil. Avoid touching the ingredients immediately after placing them in the oil, as the coating may peel off; wait until the edges are firm.
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9. Once the coating has solidified, flip and fry both sides. The thinly sliced chicken breast will cook quickly. For the avocado, aim for a crispy exterior.
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10. Arrange on a plate and serve with 1/4 lemon, salt (to taste), and mayonnaise (as needed). [Tip!] The Kaki no Tane is already seasoned, so it's delicious as is, but serving with mayonnaise or salt is also recommended.
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