Chicken Breast with Spicy Sauce (Izakaya-Style Crystal Chicken)

Steps

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1. 1
   Slice the chicken breast into thin pieces using an angled, slicing motion similar to preparing sashimi, creating smooth and even surfaces.
   ▶ ≈0:18
2. 2
   Place sliced chicken in a bowl, add sugar and sake, stir to coat, then add salt. Allow the chicken to marinate for about 10 minutes until flavors are evenly absorbed.
   ▶ ≈0:42
3. 3
   Mince the scallion by first making angled cuts on the upper and lower portions, then cut the green parts into small dice.
   ▶ ≈1:08
4. 4
   Prepare ginger paste and garlic paste. Use a spoon to gently remove the bumpy skin from the ginger.
   ▶ ≈1:38
5. 5
   Slice onion against the grain and soak briefly in cold water to mellow the flavor.
   ▶ ≈1:52
6. 6
   In a bowl, combine the minced scallion, sugar, salt, soy sauce, rice vinegar, chili oil, Sichuan peppercorn powder, white sesame, ginger paste, and garlic paste. Mix thoroughly to create the sauce.
   ▶ ≈2:10
7. 7
   Coat the marinated chicken slices evenly with cornstarch on all surfaces.
   ▶ ≈2:50
8. 8
   Gently place each cornstarch-coated chicken slice into boiling water one at a time, keeping them separate to prevent sticking. Cook briefly until done.
   ▶ ≈3:08
9. 9
   Transfer cooked chicken to paper towels or cheesecloth to remove excess water. For a silky texture, briefly chill in ice water, then drain again.
   ▶ ≈3:26
10. 10
    Arrange drained onion slices or other vegetable on a plate as a base, place the chilled chicken slices on top, drizzle generously with sauce, and garnish with nuts.
    ▶ ≈3:50