Steps

1. Remove the skin from 300g chicken breast, make a cut in the middle to butterfly it. Slice diagonally into thin pieces. 【Tip!】 Be careful not to slice too thinly, as it will cook too quickly and become tough.
   🕒 01:50
2. Sprinkle the sliced chicken breast generously with salt and pepper to taste, add sake 2 tsp, and rub it in. 【Tip!】 Rubbing with sake helps the chicken breast absorb moisture, preventing it from becoming tough.
   🕒 02:51
3. Add potato starch 2 tbsp and rub it evenly over the entire surface.
   🕒 03:23
4. In a bowl, combine mayonnaise 50g, ketchup 12g, sugar 1 tsp, and chicken stock 1/3 tsp, and mix well. 【Tip!】 Adding chicken stock enhances the depth and umami of the flavor.
   🕒 03:53
5. Heat a generous amount of oil in a frying pan. Once the oil is hot, spread out the chicken breast pieces one by one and add them. 【Tip!】 If the oil is not hot enough, the potato starch will absorb the oil, so ensure it's properly heated before adding. It's important to get a crispy surface.
   🕒 07:00
6. Fry until the surface is crispy, flipping occasionally.
   🕒 08:22
7. Once cooked through and crispy, turn off the heat.
   🕒 09:04
8. Thoroughly wipe off any remaining oil with a paper towel.
   🕒 09:19
9. Briefly toss the pan to cool it slightly, then add the prepared mayo sauce and lightly coat the chicken breast. 【Tip!】 If the heat is too high, the mayonnaise will separate, so turn off the heat and coat using residual heat.
   🕒 09:51
10. Serve on a plate and sprinkle with chopped green onion to taste, if desired.
    🕒 10:53