Steps

1. Drain the thawed frozen chopped okra (100g) well in a colander.
   🕒 00:39
2. Cut the chicken breast (1 piece, 350g) in half lengthwise, then slice thinly to about 1cm to 1.5cm thickness against the grain.
   🕒 00:52
3. Slice the chicken into strips about 1cm wide, cutting against the grain.
   🕒 01:15
4. In a bowl, rub the sliced chicken with Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp. Let it sit for about 10 minutes.
   🕒 01:28
5. In a bowl, combine Mirin (Sweet Rice Wine) 1 tbsp and Sugar 1 tsp. Microwave on high (600W) for 30 seconds to evaporate the alcohol and dissolve the sugar.
   🕒 01:39
6. Add Gochujang 1/2 tbsp to the warmed bowl and mix well.
   🕒 01:51
7. Add Soy Sauce 1 tbsp, Vinegar 1/2 tbsp, Sesame Oil 1/2 tbsp, and Grated Garlic 1 tsp, and mix thoroughly to create the sauce.
   🕒 01:57
8. Add Potato starch 2 tbsp to the marinated chicken and coat evenly. (This is the key!) The potato starch will coat the chicken, making it tender and juicy after boiling.
   🕒 02:17
9. Carefully add the potato starch-coated chicken pieces to a pot of boiling water, spreading them out.
   🕒 02:29
10. The chicken is cooked when it floats to the surface. Boil for about 3 minutes, then immediately transfer the cooked chicken to an ice bath to cool down.
    🕒 02:44
11. Once cooled, thoroughly drain the water from the chicken.
    🕒 03:04
12. Add the drained frozen chopped okra and chicken to the bowl with the prepared sauce and mix everything together.
    🕒 03:12
13. Taste and adjust seasoning with salt and pepper to taste if needed.
    🕒 03:23
14. Plate the dish and sprinkle with toasted sesame seeds.
    🕒 03:38
15. Place an egg yolk in the center and serve.
    🕒 03:44