Steps

1. Pierce the entire chicken breast with a fork.
   🕒 00:00
2. Slice the chicken breast against the grain.
   🕒 00:04
3. Rub 1/2 tsp sugar into the chicken.
   🕒 00:06
4. Add 1/3 tsp salt and rub again.
   🕒 00:09
5. Add 1 tbsp cooking sake, rub, and let sit for 15 minutes. (This is the key!) Sake softens the meat and removes any gamey odors.
   🕒 00:16
6. Finely chop 1/2 stalk scallions.
   🕒 00:24
7. In a bowl, combine 3 tbsp ketchup, 1/2 tbsp vinegar, 1 tsp sugar, 1/2 tsp chicken bouillon powder, and 1 tsp potato starch. Mix well.
   🕒 00:28
8. Once mixed, add 100ml water and mix again.
   🕒 00:36
9. Coat the chicken, which has been resting for 15 minutes, with potato starch (as needed), ensuring it's evenly distributed.
   🕒 00:44
10. Heat vegetable oil (as needed) in a frying pan and warm for about 30 seconds.
    🕒 00:48
11. Arrange the chicken pieces in the pan and cook until browned.
    🕒 00:54
12. After cooking for about 1.5 minutes, flip and cook the other side for approximately 1.5 minutes.
    🕒 00:58
13. Move the chicken to the side of the pan. In the cleared space, add the chopped scallions, 1/2 tsp grated ginger, 1/2 tsp grated garlic, and 1/2 tsp doubanjiang.
    🕒 01:05
14. Stir-fry the scallions, ginger, garlic, and doubanjiang until fragrant, then mix them with the chicken.
    🕒 01:16
15. Pour in the prepared sauce and simmer until it coats everything thoroughly.
    🕒 01:20
16. Once the sauce turns a vibrant color and coats the chicken, turn off the heat and serve.
    🕒 01:25