Steps

1. Cut Chicken Breast 1 piece (300g) in half lengthwise and slice into 1cm thick pieces. If the pieces are large, cut them into bite-sized portions.
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2. Gently rub Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp into the cut chicken and let it sit for about 10 minutes.
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3. Peel and thinly slice Onion 1/4 piece (60g).
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4. In a large bowl, combine Shiro Dashi (White Soy Sauce Base) 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Vinegar 1 tbsp, Water 1/2 tbsp, and Sugar 1 tsp. Slice Lemon 1/2 piece into 3mm thick half-moons and add to the bowl. Mix well. (Key Tip: If you're concerned about the alcohol content, simmer the mirin before using it.)
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5. Evenly coat the chicken that has been resting for 10 minutes with Potato Starch 2 tbsp. (Key Tip: Coating with potato starch before frying helps achieve a moist and tender texture.)
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6. Heat Vegetable Oil (to taste) in a frying pan over medium heat. Once the pan and oil are hot, arrange the potato starch-coated chicken pieces.
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7. Once the bottom of the chicken pieces have set and their edges start to change color, flip them. Reduce heat to medium-low, place the thinly sliced Onion on top, cover with a lid, and steam for 2 minutes. (Key Tip: Steaming the onions with the chicken mellows their sharpness and preserves their texture.)
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8. Transfer the steamed chicken and onions to the bowl with the prepared sweet and sour sauce and mix thoroughly.
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9. If you have time, let it sit for 5-10 minutes for the flavors to meld further for an even more delicious result. (Key Tip: This dish is also delicious cold and is recommended to be chilled in the refrigerator before serving.)
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10. Once everything is mixed, plate it to complete the Lemon Sweet & Sour Chicken.
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