Heat and oil a frying pan. Fry both sides, with the skin side first. First fry with high heat until brown then turn to medium heat to cook inside. Pour the sauce and place a lid, cook well and continue applying the sauce to the chicken. Shake the pan to avoid burning.
Cut asparagus in 5cm, fry in a lightly-oiled pan, pour 1 tablespoon Sake and sprinkle salt, place a lid, shake the pan after 1 or 2 minutes and let it settle.
Cut the chicken in thin slices, add the asparagus and serve.