Steps

1. Cut the chicken breast (1 piece) in half horizontally, then cut into rough 1.5cm wide pieces. Adjust to a size that's easy to eat.
   🕒 00:56
2. Add 1 tbsp Cooking Sake (Rice Wine) and salt and pepper to taste to the cut chicken, and let it sit for about 10 minutes.
   🕒 01:14
3. Cut off the stems of 1 large eggplant (180g), then cut into bite-sized irregular pieces and soak in water.
   🕒 01:25
4. In a bowl, combine 130ml Water, 3 tbsp Ketchup, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, 1 tbsp Sugar, 1 tsp Potato Starch, 1 tsp Grated Garlic, and 1/2 tsp Chinese Soup Paste (Shantan).
   🕒 01:34
5. Add 1/2 tsp Ichimi Togarashi (Japanese Chili Powder). [Secret Tip!] If you have children or prefer less spicy food, adjust the amount to 1/4 tsp or less.
   🕒 01:54
6. Finely chop 40g of the white part of the green onion, add it to the bowl, and mix to create the sauce.
   🕒 02:07
7. Add 2 tbsp Potato Starch to the chicken that has been marinating for 10 minutes, and coat evenly.
   🕒 02:28
8. Add vegetable oil to a frying pan, and heat the pan and oil.
   🕒 02:37
9. Place the potato starch-coated chicken pieces in the heated frying pan.
   🕒 02:49
10. Once the bottom of the chicken pieces are browned and have changed color, flip them over.
    🕒 03:05
11. After flipping the chicken, cover the pan and steam-fry over low to medium heat for 2 minutes.
    🕒 03:17
12. Turn off the heat and remove the chicken.
    🕒 03:30
13. Add 1 tbsp Vegetable Oil to the frying pan after removing the chicken, and add the drained eggplant pieces with the skin side down. [Secret Tip!] Frying from the skin side prevents the color from fading and results in a beautiful finish.
    🕒 03:44
14. Once the eggplant starts to brown, return the stir-fried chicken to the pan.
    🕒 04:13
15. Stir the prepared sauce well again, then pour it into the pan.
    🕒 04:25
16. Stir-fry everything over medium-high to high heat until the sauce thickens and coats all the ingredients. Serve on a plate.
    🕒 04:37