Steps

1. Make a cut in the center of Chicken Breast (1 piece, 350g) and slice it into two pieces to ensure even thickness. This is the key! Slicing it in half allows it to cook through evenly, resulting in a moist and tender texture in a short time.
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2. Pierce the sliced chicken breast several times with a fork.
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3. Gently coat the chicken breast with Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp, then let it sit for about 10 minutes.
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4. Peel and finely chop Onion (1/2 piece, 100g).
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5. Coat the chicken breast, which has been resting for 10 minutes, with Potato Starch 2 tbsp, ensuring it's evenly distributed on the surface.
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6. Heat Vegetable Oil in a frying pan over medium heat.
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7. Place the chicken breast in the frying pan, skin-side down.
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8. Once browned, flip the chicken, cover with a lid, and steam-fry over medium heat for 3 minutes. This is the key! Steaming it thoroughly makes it incredibly tender, unlike typical chicken breast.
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9. Once the chicken is cooked, remove it to a plate. Wipe off any excess oil remaining in the frying pan.
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10. Add the chopped onion to the frying pan and sauté until softened.
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11. Add Mirin (Sweet Rice Wine) 2 tbsp, Soy Sauce 1 tbsp, Sugar 1 tsp, and Grated Garlic 1 tsp. Cook over medium-high heat until the alcohol and moisture have evaporated.
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12. Arrange the chicken on a plate and generously pour the prepared onion sauce over it. This is the key! Letting the cooked chicken rest before slicing helps to retain its juices, resulting in a more flavorful and juicy steak.
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