Steps

1. Remove the skin from 1 piece of chicken thigh (350g), then slice lengthwise in half.
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2. Slice the chicken thigh meat into thin strips, about 1 to 1.5cm wide.
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3. In a bowl with the chicken thigh meat, massage in 1 tbsp of Cooking Sake (Rice Wine) and 1/4 tsp of Salt. Let it sit for 10 minutes.
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4. In a separate bowl, combine 1 tbsp of Vinegar, 2 tsp of Shiro Dashi (White Soy Sauce Base), and 2 tsp of Sugar. Mix well.
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5. To the chicken that has been sitting for 10 minutes, coat evenly with 2 tbsp of Potato Starch.
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6. Add Vegetable Oil to a frying pan and heat.
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7. Arrange the potato starch-coated chicken thigh slices in the heated frying pan. Cook over low-medium to medium heat.
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8. Once the edges of the chicken change color and the bottom firms up, flip the chicken slices.
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9. Cover with a lid and steam-fry over low-medium heat for 2 minutes. (Key Tip: Pan-frying and then tossing with the sauce in a bowl prevents overcooking, resulting in moist and tender chicken.)
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10. Transfer the cooked chicken thigh slices to the bowl with the prepared sauce mixture.
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11. Add 2 tsp of Yukari (Pickled Plum Seasoning) to the bowl and toss the chicken slices to coat with the seasoning. (Key Tip: Adding the yukari last helps maintain its vibrant color, as it can discolor if left too long. For bento boxes, consider adding yukari just before serving.)
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12. Once everything is coated, transfer to a serving plate.
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13. Ensure all the remaining yukari and sauce in the bowl are mixed with the chicken or drizzled over the top.
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14. After plating, sprinkle Toasted Sesame Seeds over the top.
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