Steps

1. Slice the chicken breast lengthwise into halves, then thinly slice them about 1cm thick. If the pieces are large, cut them into bite-sized portions.
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2. Place the sliced chicken breast in a bowl. Marinate with Cooking Sake (Rice Wine) 1 tbsp and salt 1/4 tsp, then let it rest for 10 minutes.
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3. In a separate bowl, combine Soy Sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Honey 1 tbsp, and Whole Grain Mustard 1 tbsp.
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4. Peel half an onion and finely chop it.
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5. Heat vegetable oil in a frying pan over medium heat.
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6. Add the chopped onion to the heated pan and sauté until softened and translucent.
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7. Add the sautéed onion to the combined sauce mixture (from step 3).
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8. Coat the marinated chicken breast evenly with Potato Starch 2 tbsp.
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9. Add vegetable oil to the frying pan and arrange the starch-coated chicken breast. Cook over medium heat.
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10. Once the bottom of the chicken is firm, flip it. Reduce heat to low-medium, cover, and steam for 2 minutes.
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11. When the chicken is cooked through, pour in the sauce mixture with onions (from step 7) and increase heat to medium-high. Stir to coat the chicken as the sauce thickens. (Key Tip!) Marinating the chicken breast with the sauce and coating it with potato starch ensures it remains moist and tender. Sautéing the onions thoroughly brings out their sweetness. Adding honey creates a smooth, slightly sweet barbecue-like flavor.
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12. Once the sauce has coated everything evenly, transfer to a plate and generously spoon the remaining onion sauce from the pan over the chicken.
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13. Sprinkle with dried parsley for garnish.
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