Steps

1. Trim the ends off 2 cucumbers and cut them in half.
   🕒 01:01
2. Cut 3 myoga lengthwise in half, make about 2 slits at the root, then julienne. [Key Tip!] Making slits at the root allows the julienned myoga to separate easily and become more pleasant to eat.
   🕒 01:31
3. Prepare 8g of grated garlic and 8g of grated ginger. Trim the root of the garlic and remove any sprouts.
   🕒 04:04
4. Remove the skin and any white fatty bits and bloodline from 1 chicken breast (approx. 300g).
   🕒 05:10
5. Cover the chicken breast with plastic wrap and pound it evenly with the palm of your hand to equalize the thickness. [Key Tip!] Pounding breaks down the chicken fibers, making it tender, and equalizing the thickness ensures even cooking.
   🕒 06:16
6. Cut the chicken breast in half lengthwise, then slice thinly against the grain.
   🕒 07:34
7. Place the sliced chicken in a resealable bag, add 1 pinch of salt, 1 pinch of sugar, and 1 tbsp of Cooking Sake (Rice Wine). Knead until no moisture remains. [Key Tip!] Slicing against the grain results in a tender texture, and kneading with sake makes the meat moist.
   🕒 08:32
8. Wash and put away the cutting board and knife.
   🕒 10:10
9. In a bowl, combine the grated garlic and ginger, 1.5 tbsp Soy Sauce, 2 tbsp Vinegar, 1 tbsp Sugar, 0.5 tbsp Chili Oil, 0.5 tbsp Sesame Oil, 1 tbsp White Sesame Seeds (ground), and 0.5 tsp Delicious Secret Seasoning - Reduced Sodium. Mix well. [Key Tip!] Using fresh garlic and ginger significantly enhances the aroma and richness. Adjust the amount of chili oil to your preference for spiciness.
   🕒 10:28
10. Thinly slice the cucumbers lengthwise, place them in a bowl, add 0.5 tsp Sugar, and rub together. [Key Tip!] Rubbing with sugar draws out excess moisture, and since the cucumbers are thinly sliced, they don't retain saltiness as they would with salting. Thoroughly squeezing out the water makes them suitable for meal prep.
    🕒 12:45
11. Add 2 tbsp All-Purpose Flour to the seasoned chicken and mix to coat evenly. [Key Tip!] Coating with flour just before cooking prevents stickiness.
    🕒 14:40
12. Lightly oil a cold frying pan, then arrange the floured chicken pieces without overlapping. [Key Tip!] Arranging the chicken before heating allows you to work without rushing and promotes even cooking.
    🕒 15:14
13. Cook over low heat, carefully searing both sides until golden brown. [Key Tip!] Cooking slowly over low heat prevents dryness, and the flour coating creates a delicious crispiness. The browning adds to the flavor.
    🕒 16:22
14. Add the hot, cooked chicken to the bowl with the prepared spicy dressing, ensuring each piece is thoroughly coated. [Key Tip!] When hot chicken is combined with the dressing, the flour dissolves and thickens the sauce, allowing it to cling deliciously.
    🕒 18:48
15. Squeeze out the excess water from the sugared cucumbers and add them to the bowl with the chicken and dressing, spreading them out.
    🕒 20:14
16. Scatter the julienned myoga over the top.
    🕒 21:17
17. Finally, sprinkle with 2 pinches of Sugar and gently mix everything together. [Key Tip!] The finishing sugar sharpens the overall flavor profile. Avoid overmixing, as it can diminish the crispness of the vegetables.
    🕒 21:26