Steps

1. Cut the chicken breast (350g) in half against the grain and slice into 1cm to 1.5cm thick pieces. Cut into bite-sized pieces.
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2. Season the chicken pieces with salt 1/4 tsp and cooking sake 1 tbsp, then let it marinate for 10 minutes.
   🕒 01:11
3. Trim the base of the mushrooms (Shimeji) (100g) and separate them into bite-sized pieces.
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4. Finely chop the scallions into 5mm pieces.
   🕒 01:28
5. In a bowl, mix mayonnaise 2 tbsp, gochujang 1 tbsp, soy sauce 1 tsp, sugar 1 tsp, and grated garlic 1 tsp.
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6. Coat the marinated chicken with potato starch 2 tbsp, ensuring it's evenly coated.
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7. Heat vegetable oil in a frying pan and arrange the coated chicken pieces.
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8. Once the bottom of the chicken is set and the color changes, flip them over.
   🕒 02:30
9. Reduce heat to medium-low, add the mushrooms, cover, and steam for 2 minutes.
   🕒 02:46
10. After steaming, stir everything to cook the mushrooms through. Add more oil if needed, or drain excess oil if there's too much.
    🕒 03:09
11. Stir-fry for about 30 seconds to 1 minute until the mushrooms are cooked. Combine the stir-fried mushrooms and chicken with the prepared sauce, mixing well to coat everything. (Key Tip! If you're sensitive to spice, adjust the taste by using 1/2 tbsp gochujang and 2 1/2 tbsp mayonnaise.)
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12. Plate the dish and sprinkle with toasted sesame seeds and chopped scallions.
    🕒 03:58