Steps

1. Pierce the chicken breast all over with a fork. This is the key! It helps the flavors penetrate and makes the meat tender.
   🕒 01:51
2. Cut the chicken breast into bite-sized pieces. First, divide the meat into 3 sections along the grain, then slice thinly against the grain. This is the key! It makes the chicken easier to chew and feel more tender.
   🕒 02:12
3. Sprinkle 1/2 tsp Sugar onto the cut chicken breast and rub thoroughly until no grittiness remains. This is the key! Sugar's moisture-retaining properties result in a moist texture. It's best to do this first, as it's harder for it to absorb with other seasonings.
   🕒 03:17
4. Place the massaged chicken breast into a resealable bag with 1 tbsp Mayonnaise, 1/2 tsp Grated Garlic, 1 tbsp Cooking Sake (Rice Wine), and Salt & Pepper (to taste). Rub to combine, seal the bag, and let it marinate for 10 minutes. This is the key! Sake tenderizes the meat and removes any gamey odors.
   🕒 03:48
5. Finely chop 1/2 stalk Leek.
   🕒 04:29
6. In a bowl, combine the chopped leek, 2 tbsp Lemon Juice, 3 tbsp Water, 1 tsp Sugar, 1/2 tsp Salt, 1 tsp Chicken Bouillon Powder, 1 tsp Sesame Oil, 1/2 tsp Potato Starch, and 1 tsp Toasted Sesame Seeds. Mix well until the sugar has dissolved. This is the key! Adding potato starch helps the sauce adhere better to the chicken.
   🕒 04:44
7. Coat the marinated chicken breast with Potato Starch (as needed) all over.
   🕒 05:19
8. Heat Vegetable Oil (as needed) in a frying pan over medium heat for about 30 seconds.
   🕒 05:35
9. Place the chicken breast pieces in the heated pan, skin-side down, and sear over medium heat for about 2 and a half minutes until golden brown.
   🕒 05:53
10. Flip the chicken, cover with a lid, reduce heat to low, and steam for 3 minutes. This is the key! Steaming ensures the meat is cooked through. Adjust cooking time based on the size and thickness of the meat.
    🕒 06:16
11. Remove the lid and check if the chicken is cooked through.
    🕒 06:40
12. Return the heat to medium. Stir the prepared leek sauce well, then pour it over the chicken. Toss to coat everything evenly. This is the key! The potato starch settles at the bottom, so stir well before adding.
    🕒 06:51
13. Cook until the sauce thickens, stirring for about 1 minute, then turn off the heat.
    🕒 07:11
14. Transfer to a plate, sprinkle with black pepper if desired, and serve. Enjoy!
    🕒 07:23