Steps

1. Finely mince 2 pieces of ginger by quartering them lengthwise. After mincing, soak in water, then thoroughly drain.
   🕒 00:47
2. Remove the stems from 2 perilla leaves and finely mince them.
   🕒 01:01
3. In a bowl, combine 1.5 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tbsp vinegar, and 2 tsp sugar. Mix well.
   🕒 01:08
4. Cut 1 piece of chicken breast (300g) in half lengthwise while keeping the skin on. Then, slice diagonally into 1cm thick pieces.
   🕒 01:19
5. Sprinkle 1 tbsp cooking sake (rice wine) and 1/4 tsp salt over the sliced chicken and knead until the liquid disappears. This step helps the chicken retain moisture, making it tender and juicy.
   🕒 01:41
6. Heat oil in a frying pan over medium heat.
   🕒 01:50
7. Once the pan and oil are hot, crack in 2 eggs, cover, and cook until set.
   🕒 01:59
8. Once the eggs are somewhat set, flip them and cook thoroughly on both sides, ensuring the yolk is completely cooked. Cooking the yolk fully prevents the tartar sauce from becoming too watery.
   🕒 02:15
9. Once the eggs are cooked, transfer them to a bowl. Use a fork or kitchen scissors to finely chop them and let them cool. This method eliminates the need to boil eggs separately, allowing you to easily make tartar sauce in one pan.
   🕒 02:29
10. Sprinkle 2 tbsp potato starch over the seasoned chicken and coat evenly. Coating with potato starch further enhances the chicken's moisture retention, resulting in a tender and juicy finish.
    🕒 02:43
11. Place the potato starch-coated chicken pieces in the heated frying pan and cook until the bottom is browned. Add more oil if necessary while cooking.
    🕒 02:55
12. Once the bottom of the chicken pieces is browned and the edges start to change color, flip them over.
    🕒 03:15
13. Flip the chicken, reduce the heat to medium-low, cover, and steam for 2 minutes.
    🕒 03:23
14. After steaming for 2 minutes, stir the pre-mixed sauce well and pour it into the frying pan.
    🕒 03:32
15. Increase the heat to medium-high and let the sauce reduce while coating the chicken, stirring to combine.
    🕒 03:40
16. Once the sauce has thickened and coats the chicken, transfer it to a serving plate.
    🕒 03:52
17. In a separate bowl, combine the cooled, mashed eggs with 2 tbsp mayonnaise, a pinch of salt, a pinch of pepper, and the thoroughly drained minced ginger. Mix well.
    🕒 04:00
18. Once the tartar sauce is ready, spoon it over the chicken on the plate.
    🕒 04:18
19. Finally, garnish with the minced perilla leaves and serve. Enjoy!
    🕒 04:28