Chicken Breast Marinated in Green Onion Sauce

Steps

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1. 1
   Remove the skin from the chicken breast (optional) and slice it against the grain for a more tender texture. Divide the chicken into three main sections and cut each one to break up the muscle fibers.
   ▶ ≈2:13
2. 2
   Place the chicken in a plastic bag, add mayonnaise and sake, massage well to coat evenly, and let sit for 30 minutes.
   ▶ ≈3:31
3. 3
   Prepare the sauce ingredients: mince the leek, ginger, and garlic; julienne the cleaned shiso leaves after removing the stem; slice the deseeded chili pepper into rings.
   ▶ ≈4:00
4. 4
   In a small saucepan, combine soy sauce, water, vinegar, sugar, and gochujang. Stir well and heat over medium heat until it comes to a boil, stirring occasionally to prevent lumps.
   ▶ ≈5:35
5. 5
   Turn off the heat and add the minced leek, garlic, ginger, sesame seeds, 1 teaspoon of sesame oil, and chili pepper. Mix well. Reserve the shiso leaves to add later to prevent discoloration.
   ▶ ≈6:07
6. 6
   After 30 minutes, remove the chicken from the bag and sprinkle with potato starch, coating it evenly on all sides.
   ▶ ≈6:46
7. 7
   Heat 1 tablespoon of sesame oil in a skillet over medium heat and distribute evenly. Preheat for about 30 seconds. Add the coated chicken and cook for 2 minutes until one side is golden brown.
   ▶ ≈7:00
8. 8
   Flip the chicken and reduce to medium-low heat, cooking for about 2.5 minutes. Then return to medium heat to ensure both sides are evenly golden brown. Total cooking time should be around 4 minutes.
   ▶ ≈7:41
9. 9
   Transfer the cooked chicken to a serving container, pour the prepared sauce over it, add the shiso leaf strips, and mix well to coat evenly. Serve immediately or let it marinate briefly for deeper flavor.
   ▶ ≈8:22