Steps

1. Cut 350g of chicken thigh in half lengthwise, then slice into 1cm to 1.5cm thick pieces. Cut into bite-sized pieces.
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2. Add 1 tbsp of Cooking Sake (Rice Wine) and 1/4 tsp of salt to the cut chicken thigh. Knead with your hands and let it sit for 10 minutes. (Key Tip: Rubbing in sake and salt makes the chicken thigh moist and tender.)
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3. In a large bowl, combine 1.5 tbsp of sesame oil, 2 tsp of lemon juice, 1 tsp of Chinese Soup Paste (Shantan), 1 tsp of grated garlic, a pinch of salt, and 5 shakes of coarsely ground black pepper. Mix well. (Key Tip: Adding lemon juice balances the overall flavor, making it refreshing.)
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4. Finely chop 1/2 stalk of green onion (white parts) and add it to the bowl.
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5. Finely chop 3 scallions. Reserve a small amount for garnish and add the rest to the bowl. Mix everything together.
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6. Add 2 tbsp of Potato Starch to the seasoned chicken and coat evenly by kneading.
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7. Heat vegetable oil in a frying pan and arrange the coated chicken.
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8. When the edges of the chicken start to turn lightly colored and the meat firms up, flip the chicken pieces.
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9. After flipping, cover the pan and steam-fry over low to medium heat for 2 minutes.
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10. Once the chicken is cooked through, add it to the bowl with the prepared scallion sauce and mix well.
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11. Arrange on a plate and generously pour the remaining scallion sauce from the bowl on top.
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12. Sprinkle the reserved scallions and toasted sesame seeds (optional) over the dish. (Key Tip: If you don't have fresh scallions or want to use the green parts of the leek, stir-fry them with the chicken to mellow their flavor before mixing with the sauce.)
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