Steps

1. Slice 1 chicken breast (350g) horizontally to even out the thickness, then cut into thin strips about 1cm to 1.5cm wide.
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2. Place the cut chicken breast into a cooking bag.
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3. Add 1 tbsp Cooking Sake (Rice Wine), 1/4 tsp Salt, and 1 egg to the cooking bag. Close the bag and knead to coat the chicken breast evenly with the seasonings and egg. (Secret Tip!) Let it sit for about 10 minutes to allow the chicken breast to absorb the flavors and become tender and moist.
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4. In a bowl, combine 1.5 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Ketchup, 1 tbsp Whole Grain Mustard, 1 tbsp Honey, and 1 tsp Grated Garlic, and mix well to create the sauce.
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5. Add 4 tbsp Potato Starch to the bag with the marinated chicken breast. Close the bag and knead to coat the chicken evenly with the starch.
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6. Heat oil in a frying pan to about 1cm depth, enough to halfway submerge the chicken breast.
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7. Coat the chicken breast pieces with the starch mixture and carefully place them in the hot oil, leaving space between them. Stretch them out into stick shapes.
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8. Once golden brown on one side, flip the chicken breast and deep-fry for about 3 minutes in total, until cooked through.
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9. When the coating is firm and golden brown, remove the chicken from the pan and drain on a plate lined with paper towels.
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10. Repeat the frying process for the remaining chicken breast.
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11. Once all chicken is fried, wipe the frying pan clean and return the drained chicken to the pan.
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12. Heat the frying pan over the stove. When you hear a sizzling sound, pour in the prepared sauce.
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13. Cook over medium-low heat, allowing the moisture to evaporate while coating the chicken evenly with the sauce.
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14. Once the moisture has reduced and the sauce has coated the chicken thoroughly, turn off the heat.
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15. Plate the chicken and garnish with broccoli and cherry tomatoes for color to complete the dish.
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