Steps

1. Remove the skin from the chicken breast (optional), cut in half lengthwise, then slice into 1cm thick pieces. If large, cut into bite-sized pieces.
   🕒 00:50
2. Season the cut chicken with 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt, and rub them in. Let it sit for 10 minutes.
   🕒 01:07
3. Finely slice 4 slices of Half-bacon into 1cm wide strips.
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4. In a bowl, add 2 tbsp Mayonnaise. Add 3 tbsp Milk one tablespoon at a time, mixing until there are no lumps.
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5. Continue by adding 1 tbsp Grated Cheese, 1 tsp Grated Garlic, and crack in 1 Egg. Mix everything together, whisking the egg. [Key Tip!] To avoid lumps, add the milk little by little and keep the sauce chilled in the refrigerator until you add the chicken.
   🕒 01:36
6. Add 2 tbsp Potato Starch to the marinated chicken and coat the surface thoroughly.
   🕒 02:02
7. Heat vegetable oil in a frying pan and arrange the potato starch-coated chicken pieces.
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8. In a corner of the frying pan, also sauté the sliced bacon.
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9. Once the bottom of the chicken pieces has solidified and the edges have changed color, flip them over.
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10. Cover with a lid and steam-fry over low to medium heat for 2 minutes.
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11. Once the chicken and bacon are cooked through, divide the warm chicken into the bowl of chilled carbonara sauce in 2 to 3 batches, mixing each time. [Key Tip!] Adding all the warm chicken at once can cause lumps, so mix in batches.
    🕒 03:00
12. Ensure the sauce is thoroughly heated. If it feels lukewarm, heat it in the microwave for about 1 minute. [Key Tip!] When heating in the microwave, monitor it to prevent lumps from forming.
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13. Finally, adjust the taste with salt and pepper to taste. [Key Tip!] Taste and adjust as needed.
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14. Transfer to a plate and pour any remaining carbonara sauce from the bowl over everything.
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15. Garnish with black pepper and dried parsley to your liking. It's ready!
    🕒 04:06