Steps

1. Tear the side dish lettuce 150g into bite-sized pieces.
   🕒 03:54
2. Soak the torn lettuce in 44°C water for about 15 minutes to make it crisp.
   🕒 04:46
3. Mince the scallions 50g.
   🕒 05:48
4. Mince the ginger 10g with the skin on.
   🕒 06:40
5. In a bowl, add sugar 4 tsp, vinegar 1 tbsp, soy sauce 5 tsp, Doubanjiang 2/3 tsp, MSG(Ajinomoto) 4 dashes, and the minced scallions 50g and ginger 10g. Mix well to create the Yurinchi sauce. [Pro Tip!] Make it first and let it sit for a few minutes. This allows the pungency of the scallions and ginger to mellow, and the flavors to meld, making the sauce more delicious.
   🕒 08:29
6. Drain the soaked lettuce thoroughly in a colander, then lightly pat dry with kitchen paper to remove excess water.
   🕒 11:14
7. Cut the chicken breast 350g in half, then slice it thinly at an angle, making slightly wider pieces. [Pro Tip!] Slicing diagonally helps the chicken breast turn out tender and juicy, even though it's breast meat.
   🕒 12:15
8. Place the thinly sliced chicken breast 350g in a bowl, add salt 2 pinches, soy sauce 1 tsp, and MSG(Ajinomoto) 2 dashes, then massage well into the chicken. [Pro Tip!] The glutamic acid in MSG(Ajinomoto) combined with the inosinic acid in chicken dramatically boosts the umami.
   🕒 13:26
9. Add potato starch 3 tbsp to the bowl with the chicken and massage to coat evenly.
   🕒 15:25
10. Heat oil 3 tbsp in a frying pan over medium-high heat.
    🕒 16:40
11. Once the oil is bubbling, arrange the chicken in the pan skin-side down. Shallow-fry until crispy and golden brown, tilting the pan to ensure the oil coats all pieces. Once cooked through, drain excess oil and remove.
    🕒 17:20
12. In a separate bowl, add MSG(Ajinomoto) 4 dashes, soy sauce 2 tsp, sesame oil 2 tsp, vinegar 2 tsp, sliced chili peppers to taste, and salt 1 pinch. Mix well to create the Endless Lettuce dressing.
    🕒 21:23
13. Toss the drained lettuce with the prepared Endless Lettuce dressing.
    🕒 22:00
14. Arrange the tossed lettuce on a plate, then top with the shallow-fried Yurinchi.
    🕒 22:33
15. Drizzle with the prepared Yurinchi sauce, then garnish with scallions and/or sliced chili peppers to taste. Serve immediately.
    🕒 23:28