Steps

1. Cut 1 Chicken Breast (approx. 350g) into three equal pieces along the grain.
   🕒 01:17
2. Pierce the entire surface of the chicken breast pieces with a fork, making several holes. This is the key! Pierce more deeply in the thicker parts to ensure even cooking and better flavor absorption.
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3. Place 1 clove Garlic in a heatproof bowl and crush it by hand.
   🕒 02:33
4. Add [A] Soy Sauce 2.5 tbsp, [A] Cooking Sake (Rice Wine) 3 tbsp, [A] Mirin (Sweet Rice Wine) 2.5 tbsp, [A] Sugar 0.5 tbsp, and [A] Vinegar 1 tbsp to the bowl and mix. The key! Adding vinegar provides a refreshing depth of flavor.
   🕒 02:51
5. Add the chicken breast pierced in step 2 to the marinade, ensuring the skin side is facing down and stretched out. This is the key! Stretching the skin and placing it downwards results in a beautiful finish.
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6. Cover with plastic wrap and microwave at 600W for approximately 5 minutes.
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7. Remove the plastic wrap once, flip the microwaved chicken breast. Re-cover with plastic wrap and microwave at 600W for approximately 3 minutes.
   🕒 04:21
8. Remove the plastic wrap and check the doneness of the chicken breast. Re-cover with plastic wrap, ensuring it adheres closely to the chicken (like a lid). Let it sit until it cools down to finish cooking with residual heat. This is the key! Cooking with residual heat ensures a moist texture.
   🕒 05:13
9. Once cooled slightly, remove the plastic wrap and place the chicken breast, remaining marinade, and garlic into a zip-top bag. Remove excess air and marinate in the refrigerator for a while. This is the key! Marinating in a zip-top bag, rather than a bowl, allows the flavors to penetrate more deeply and results in a moister finish.
   🕒 05:55
10. Cut the well-marinated chicken breast into bite-sized pieces.
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11. Arrange the cut chicken breast on a plate and pour all of the remaining marinade over it, after warming it up.
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12. Serve with a side of Prepared Mustard (to taste) if desired. Enjoy!
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