Steps

1. First, remove the skin from the chicken breast and trim any sinew or excess fat.
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2. Butterfly the chicken breast with a knife to create an even thickness. Make a few vertical slits to help it cook through evenly.
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3. Generously rub both sides of the chicken breast with salt (2 tsp) and sugar (2 tsp). The sugar helps to keep the meat moist. Continue rubbing until the salt and sugar dissolve and the meat appears to 'sweat'.
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4. Let the seasoned chicken breast sit at room temperature for about 10 minutes. If you have more time, refrigerating for 1 to 24 hours will allow the salt to penetrate further. In hot weather, refrigerate immediately.
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5. Starting from the thinner end, tightly roll the chicken breast into a log shape. Wrap it securely in plastic wrap, twisting both ends to create a candy-like shape. Rolling from the thinner side helps create a neat shape.
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6. Further wrap the plastic-wrapped chicken breast tightly in aluminum foil, shaping it as you go. The aluminum foil prevents water from entering and helps to cook the chicken gently.
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7. Boil water in a frying pan or pot. Once boiling, add the chicken ham and simmer on low heat for about 5 minutes, turning it over once halfway through.
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8. Turn off the heat, cover the pot, and let it cook in the residual heat for about 30 minutes, turning it over once halfway through. Cooking with strong heat can make it tough; gentle residual heat ensures a moist result.
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9. After 30 minutes, remove from the hot water and let it cool to room temperature. Cutting while hot can cause it to fall apart. Cooling allows it to firm up for easier slicing. If you have time, chilling it in the refrigerator will make it even easier to slice.
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10. In a bowl, combine sesame oil (1 tsp), soy sauce (1 tsp), vinegar (1 tsp), honey (1 tsp), gochujang (1 tsp), minced garlic (1/2 tsp), and white sesame seeds (1 tsp). Mix well. You can substitute gochujang with chili bean paste, Shichimi Togarashi (Japanese seven-spice blend), or Yuzu Kosho (citrus chili paste). Omit garlic if you dislike it, or substitute with grated ginger.
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11. Trim the roots of the sprouts (2 packs) and cut them in half to a manageable size. Toss them with the prepared sauce. Since sprouts release moisture, it's best to toss them with the sauce just before serving. You can do the same with other raw vegetables, keeping the dressing separate.
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12. Unwrap the cooled chicken ham from the aluminum foil and plastic wrap, and slice it into bite-sized pieces. If it seems undercooked, re-wrap in plastic and gently reheat in simmering water, or slice and pan-fry both sides.
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13. Arrange the sprout salad on a plate and place the sliced chicken ham alongside. Sprinkle with a little black pepper and serve with whole grain mustard.
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