Chicken Breast Nanban Pickles

Steps

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1. 1
   Poke the surface of the chicken breast with a fork, then slice it diagonally into bite-sized pieces.
   ▶ ≈0:00
2. 2
   Mix sugar, salt, and water in a container, add the chicken, and let it marinate for 30 minutes.
   ▶ ≈0:13
3. 3
   Thinly slice the onion, peel and thinly slice the carrot, then cut into thin strips, and spread on a shallow dish.
   ▶ ≈0:26
4. 4
   Combine soy sauce, vinegar, mirin, sugar, dashi powder, and water in a pot; bring to a boil over medium heat, then turn off the heat and stir in minced garlic.
   ▶ ≈0:40
5. 5
   While the sauce is still hot, pour it into the dish with the onions and carrots.
   ▶ ≈1:00
6. 6
   After 30 minutes, remove the chicken from the brine, pat dry with paper towels, and coat with cornstarch.
   ▶ ≈1:09
7. 7
   Heat oil in a skillet, add the chicken, cover and steam-fry over medium-low heat for 2 minutes, flip, and continue cooking uncovered over low heat for about 3 minutes.
   ▶ ≈1:16
8. 8
   Flip the chicken again and finish by searing both sides for about 30 seconds each over medium heat.
   ▶ ≈1:39
9. 9
   Place the cooked chicken into the container with the sauce and vegetables, gently mixing to coat, and top with the red chili pepper.
   ▶ ≈1:47
10. 10
    Cover the container tightly with plastic wrap and let it rest for 10 minutes to allow the chicken to absorb the flavors of the sauce.
    ▶ ≈1:53