Steps

1. To make the chicken breast thickness uniform, make cuts in the thick parts and open it up. Pierce all over with a fork. (Key Tip!) Piercing makes the meat tender.
   🕒 01:54
2. Firmly rub 1/2 tsp sugar into both sides of the chicken breast. Rub until the grains of sugar disappear. (Key Tip!) Rubbing in sugar first helps to retain moisture, resulting in tender meat. Sugar doesn't penetrate well if mixed with salt.
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3. Continue by rubbing 1/4 tsp salt into both sides, and then apply 1 tbsp Cooking Sake (Rice Wine) evenly over the entire piece. (Key Tip!) Sake helps to tenderize the meat and remove any gamey odor.
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4. Cover tightly with plastic wrap and let it rest for 15 minutes.
   🕒 03:23
5. Finely chop the scallion. In a bowl, combine the minced scallion (1/3 stalk) with 1/2 tsp grated garlic, 1/2 tsp grated ginger, 1.5 tbsp soy sauce, 1.5 tbsp vinegar, 1 tbsp sugar, and 1 tsp sesame oil. Mix well until the sugar dissolves. (Key Tip!) Using fresh garlic and ginger will result in a more fragrant and texturally enjoyable sauce.
   🕒 03:32
6. Remove the plastic wrap from the chicken breast after 15 minutes and discard any liquid that has accumulated in the tray.
   🕒 04:26
7. Generously coat the entire chicken breast with Potato Starch, ensuring it's completely covered until no meat is visible. (Key Tip!) Coating the meat while it's still moist will create a crispy texture.
   🕒 04:36
8. Pour about 1cm of Frying Oil into a frying pan and heat over medium heat. The oil is ready when small bubbles slowly rise from the tip of chopsticks placed in it, indicating a temperature of 160-170°C (320-338°F).
   🕒 05:12
9. Gently place the chicken breast into the heated oil and fry for about 2 minutes without moving it. (Key Tip!) Avoid touching the chicken until the coating has set to prevent it from peeling off.
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10. Flip the chicken breast and fry for another 2 minutes.
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11. Flip it again to expose it to the air, then continue frying over medium heat until it achieves a good golden-brown color. (Key Tip!) Exposing it to air briefly before frying again creates a double-frying effect for a crispier finish. This usually takes about 7-8 minutes.
    🕒 06:18
12. Once crispy, remove the chicken from the oil.
    🕒 06:57
13. Cut the fried chicken breast into bite-sized pieces.
    🕒 07:17
14. Arrange the cut chicken breast on a plate and pour the prepared scallion sauce over it. It's ready!
    🕒 07:34