Steps

1. Remove the skin from 1 chicken breast and cut it in half horizontally.
   🕒 00:41
2. Slice the chicken breast into thin strips about 1.5cm wide. For thicker parts, make a vertical cut and slice thinly.
   🕒 00:51
3. Cut the thinly sliced chicken breast into pieces about 1.5cm wide.
   🕒 01:07
4. Add 1 tbsp Cooking Sake (Rice Wine) to the cut chicken breast, rub it in, and let it sit for 10 minutes.
   🕒 01:16
5. Add 2 tbsp Potato Starch to the chicken breast in batches and coat the surface. Potato starch coats the chicken, increasing its moisture retention and keeping it tender.
   🕒 01:29
6. Fold 1 sheet of Nori in half and cut it into 2cm wide strips.
   🕒 01:39
7. Wrap the cut nori strips around the chicken breast. Place them seam-side down.
   🕒 01:58
8. Remove the stems from the perilla leaves, fold them in half with the outer side facing out. Wrap them around the chicken breast, tucking the starting edge inwards, and place them seam-side down.
   🕒 02:30
9. Heat Vegetable Oil in a frying pan. Place the chicken breast with nori and perilla wrapped around it into the pan, seam-side down.
   🕒 03:02
10. Once the bottom is browned and the shape has firmed up, flip them over. Reduce heat to medium-low, cover, and steam-fry.
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11. Cook for about 2 minutes until the bottom is firm and browned, then remove them from the pan.
    🕒 04:00
12. Cook the remaining chicken breast in the same way, searing the seam-side until browned.
    🕒 04:14
13. Once both sides of all chicken breast pieces are browned, add the pre-mixed [A] seasonings (2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Soy Sauce, 1 tbsp Sugar) and stir over high heat until the sauce thickens and coats the chicken.
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14. Once the sauce is evenly coated, it's done. Transfer to a plate. This recipe is recommended for bento and meal prep as the chicken breast stays tender even when cold.
    🕒 05:12