Steps

1. Cut chicken breast 1 piece (300g) in half lengthwise, then slice into 1cm thick strips. If the pieces are large, cut them into bite-sized pieces.
   🕒 00:45
2. Season the sliced chicken with 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt from [A], and let it sit for 10 minutes.
   🕒 01:04
3. In a bowl, combine 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), 1 tbsp Sugar, 1 tsp Grated Garlic, 1 tbsp Cooking Sake (Rice Wine), and 1/4 tsp Salt from [B]. Mix well.
   🕒 01:12
4. Finely chop 1 green onion stalk.
   🕒 01:26
5. Lightly beat 2 eggs with 1 tbsp Mayonnaise.
   🕒 01:32
6. Heat vegetable oil (to taste) in a frying pan over medium heat.
   🕒 01:43
7. Pour the beaten eggs into the frying pan. As the edges begin to cook, gently push them towards the center, cooking until about half-done.
   🕒 01:55
8. Transfer the half-cooked eggs to a bowl.
   🕒 02:12
9. Coat the chicken breast, which has been sitting for 10 minutes, with 2 tbsp Potato Starch. Place the chicken in the frying pan with vegetable oil. Add more oil if needed.
   🕒 02:16
10. Once the bottom of the chicken breast is set and the edges start to change color, flip them over.
    🕒 02:35
11. Reduce heat to medium-low, cover with a lid, and steam for 2 minutes. (This is the key!) Coating the chicken with potato starch before frying will make it moist and tender.
    🕒 02:45
12. After mixing the seasoning mixture [B] well, pour it into the frying pan.
    🕒 02:59
13. Increase heat to medium-high and cook until the sauce thickens and coats the chicken. (This is the key!) Cook until there is a little sauce remaining so it can coat the eggs.
    🕒 03:08
14. Turn off the heat and return the cooked eggs to the frying pan.
    🕒 03:31
15. Break up the eggs gently and mix everything together. (This is the key!) Returning the eggs after turning off the heat ensures they remain gooey.
    🕒 03:35
16. Plate the dish and sprinkle the chopped green onions over the top.
    🕒 03:50