Steps

1. Prepare 1 (350g) chicken breast. First, cut it in half, then slice it thinly against the grain.
   🕒 01:47
2. Season the sliced chicken breast with salt and pepper to taste. Then, sprinkle with potato starch 2 1/2 tbsp and rub it in well. Tip: Coating with potato starch prevents the chicken breast from losing moisture, resulting in a tender texture and allowing the sauce to cling well.
   🕒 03:45
3. In a bowl, combine sugar 1/2 tbsp, ketchup 4 tsp, soy sauce 2 tsp, oyster sauce 1 tsp, MSG(Ajinomoto) (MSG) 4 shakes, grated garlic 1 clove (5g), sake 2 tsp, and ichimi togarashi 7 shakes (1/3 tsp). Mix well.
   🕒 06:35
4. Add butter 15g to a frying pan and melt it over medium heat. Once the butter has melted, add the potato-starch-coated chicken breast and stir-fry until browned all over. Tip: Overcooking will make it dry, so only brown the surface to set the coating, ensuring the inside doesn't cook too much.
   🕒 12:21
5. Once the chicken breast is browned, add all of the prepared [A] sauce and coat the chicken thoroughly. Stir-fry while reducing the sauce until most of the moisture is gone. Turn off the heat, transfer to a serving dish, and finally sprinkle with black pepper to taste to complete.
   🕒 15:26