Steps

1. Cut 1 piece of chicken breast (300g) in half lengthwise and slice into 1 to 1.5cm thick pieces. If large, cut into bite-sized pieces.
   🕒 00:42
2. Massage 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt into the sliced chicken and let sit for about 10 minutes.
   🕒 01:17
3. In a bowl, dissolve 1 tbsp Lemon Juice and 1 tsp Wasabi.
   🕒 01:27
4. Score the center of the avocado, cut in half, remove the pit, and then cut into quarters and peel.
   🕒 01:32
5. Cut the avocado into bite-sized pieces (about quarters) and toss with the lemon juice and wasabi mixture made in step 3. [Key Tip!] Coating the avocado with lemon juice prevents browning and preserves the wasabi's flavor.
   🕒 01:45
6. Coat the chicken, which has been resting for 10 minutes, evenly with 2 tbsp Potato Starch.
   🕒 02:04
7. Heat vegetable oil in a frying pan and arrange the potato starch-coated chicken pieces.
   🕒 02:12
8. Once the edges of the chicken change color and the bottom firms up, flip them over.
   🕒 02:34
9. Cover the pan with a lid and steam-fry the chicken over low to medium heat for 2 minutes.
   🕒 02:46
10. Once the chicken is cooked through, add 1 tbsp Mirin (Sweet Rice Wine), 2 tbsp Shiro Dashi (White Soy Sauce Base), and 1 tsp Grated Garlic.
    🕒 03:03
11. Increase heat to medium-high and stir everything together, allowing the moisture to evaporate and the chicken to be coated with the seasoning.
    🕒 03:10
12. Once the moisture has reduced and the chicken has a glossy sheen, add the avocado (mixed with lemon juice) and lightly cook it through with residual heat while stirring everything together. Adjust seasoning with salt if needed.
    🕒 03:25
13. Plate and serve, scattering Coarsely Ground Black Pepper over the top if desired.
    🕒 03:47