Ginger-Fried Chicken Breast

Steps

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1. 1
   Divide the chicken breast into three sections along the natural grain, then cut against the grain into bite-sized pieces.
   ▶ ≈2:00
2. 2
   Place the cut chicken in a plastic bag, add mayonnaise, sake, salt, and pepper, and knead thoroughly until well combined.
   ▶ ≈3:04
3. 3
   Seal the bag after removing excess air and place on a tray in the refrigerator to marinate for 30 minutes.
   ▶ ≈3:33
4. 4
   While marinating, prepare the onion by cutting it into wedges and removing the core.
   ▶ ≈3:39
5. 5
   Mix together soy sauce, mirin, sake, sugar, and grated ginger, stirring well until the sugar dissolves completely.
   ▶ ≈4:08
6. 6
   Remove the marinated chicken from the refrigerator and let it sit at room temperature for 30 minutes to allow the meat to reach room temperature for even cooking.
   ▶ ≈4:28
7. 7
   Open the bag, add all-purpose flour, and knead well to coat each piece of chicken evenly.
   ▶ ≈4:51
8. 8
   Place the chicken and onion in a frying pan without adding oil (the mayonnaise provides enough fat), heat over medium-high, and spread the chicken out.
   ▶ ≈5:14
9. 9
   Cook for about 2 minutes until the chicken develops a golden color, then flip.
   ▶ ≈5:47
10. 10
    Continue cooking over medium heat, occasionally stirring the onion. After about 1 minute, mix the chicken and onion together until the onion softens.
    ▶ ≈6:03
11. 11
    Pour the prepared ginger sauce over the chicken and onion, stirring well to coat everything evenly.
    ▶ ≈6:31
12. 12
    Simmer for about 1.5 minutes until the sauce thickens and coats the chicken evenly, then turn off the heat. Test doneness by pressing the meat—it should feel firm and springy, not soft.
    ▶ ≈6:50