Steps

1. Peel and slice the 200g of onion into 1cm thick rings, cutting against the grain.
   🕒 00:46
2. Cut the 250g of chicken breast in half lengthwise and then slice thinly into 1cm thick pieces.
   🕒 01:08
3. Season the sliced chicken breast with 1 tbsp of Cooking Sake (Rice Wine) and a pinch of salt, then let it sit for about 10 minutes.
   🕒 01:18
4. In a bowl, mix together 2 tbsp of Yakiniku Sauce, 1 tbsp of Cooking Sake (Rice Wine), and 1 tbsp of Ketchup.
   🕒 01:26
5. Heat oil in a frying pan over medium heat. Place the sliced onions in the pan and cook until browned on both sides.
   🕒 01:39
6. Transfer the browned onions to a plate.
   🕒 02:05
7. Coat the seasoned chicken breast with 2 tbsp of Potato Starch. [Key Tip! Coating with potato starch makes the chicken tender and helps the sauce adhere well.]
   🕒 02:16
8. In the same frying pan, arrange the potato starch-coated chicken breast and cook until the edges start to brown and firm up.
   🕒 02:23
9. Flip the chicken breast, cover the pan, and steam-cook over low-medium heat for 2 minutes.
   🕒 02:41
10. Return the cooked onions to the pan with the steamed chicken. Re-mix the prepared sauce and pour it into the frying pan. Loosen the onions and stir-fry over medium to medium-high heat until the moisture evaporates.
    🕒 02:55
11. Once the sauce has coated everything evenly, transfer to a plate and sprinkle with dried parsley if desired.
    🕒 03:27