Sweet and Sour Mayonnaise Chicken

Steps

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1. 1
   Cut the chicken breast into three sections along the natural grain divisions. Identify where the muscle fibers change direction and separate accordingly. Then slice each section perpendicular to the grain into bite-sized pieces with a slight angle cut, which improves texture and makes the meat feel more tender.
   ≈1:52
2. 2
   Place the cut chicken into a plastic bag, add 1 tablespoon mayonnaise and 1 tablespoon sake, and massage thoroughly until the chicken is well coated. Seal the bag after removing excess air, and marinate in the refrigerator for 30 minutes (or up to 1 hour if time permits).
   ≈3:02
3. 3
   In a bowl, combine soy sauce, vinegar, sake, sugar, and ketchup to make the sweet-and-sour sauce. Mix well until all ingredients are fully blended.
   ≈3:32
4. 4
   After marination, open the bag and add the potato starch. Massage the chicken thoroughly to coat every piece evenly. The starch coating will help seal in moisture and keep the chicken tender.
   ≈3:46
5. 5
   Pour 2 tablespoons of vegetable oil into a frying pan and heat over medium-low heat for about 30 seconds until the oil is evenly heated. Arrange the marinated chicken in the pan, cover with a lid, and steam-fry over low-medium heat for 2 minutes. This technique cooks the chicken faster and makes it fluffy.
   ≈4:13
6. 6
   Uncover the pan and carefully flip the chicken (watch for splattering oil). Continue cooking over medium-low heat without a lid for about 2 minutes until the second side is browned. The chicken does not need to be fully cooked through at this stage.
   ≈5:07
7. 7
   Remove the pan from heat and wipe away excess oil with a paper towel or spoon. Pour in the sweet-and-sour sauce prepared in step 3, return to the heat, and continuously flip the chicken while coating it thoroughly with the sauce. Cook until the sauce thickens and most of the liquid evaporates.
   ≈5:36
8. 8
   Transfer the chicken to a plate and drizzle with any remaining sauce. Sprinkle toasted sesame seeds over the top. To drizzle mayonnaise in fine lines: wrap plastic wrap tightly over the mayonnaise jar opening, secure with a rubber band, and poke 2–3 small holes with a toothpick. Squeeze gently from below to create thin strands. Finish by sprinkling green onions and serve.
   ≈6:06