Steps

1. Prepare the onion sauce for the Yurinchi.
   🕒 01:08
2. Finely chop 1/2 onion in a bowl.
   🕒 01:33
3. In a separate bowl, combine 3 tbsp Soy Sauce, 2 tbsp Vinegar, 1 tsp Sugar, and 2 tsp Sesame Oil.
   🕒 01:47
4. Cover with plastic wrap and heat in the microwave.
   🕒 02:15
5. Add the chopped onion and 1 clove grated ginger to the heated sauce and mix. Tip! Adding raw onion to hot sauce helps retain its crispness while mellowing its sharpness and enhancing its flavor. It tastes even better if made ahead.
   🕒 02:33
6. Cut 1 chicken breast (approx. 300-350g) in half lengthwise.
   🕒 03:47
7. Make cuts in the halved chicken breast and flatten it to an even thickness. Tip! Flatten it as thinly as possible to ensure it's well-coated with the batter.
   🕒 04:06
8. Place the flattened chicken breast in a bowl and mix in the marinade ingredients: 1 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Sesame oil, and 1 clove grated ginger. Let it marinate.
   🕒 04:49
9. Heat enough Vegetable Oil in a frying pan to cover the bottom.
   🕒 05:32
10. Generously coat the marinated chicken breast with Potato Starch.
    🕒 05:45
11. Press the potato starch firmly onto the meat, ensuring it's completely coated and white. Tip! Firmly adhering the coating makes the meat tender and the exterior crispy.
    🕒 05:57
12. Place the coated chicken breast, skin-side down, into the heated frying pan and pan-fry.
    🕒 06:56
13. Flip the chicken periodically and move it to oilier parts of the pan to ensure even, golden-brown frying.
    🕒 07:13
14. Once nicely browned, flip and pan-fry the other side similarly.
    🕒 07:39
15. Cut the pan-fried chicken in half.
    🕒 08:11
16. Slice thinly to allow the sauce to adhere easily and cut into bite-sized pieces.
    🕒 08:24
17. Arrange on a plate.
    🕒 08:49
18. Generously pour the onion sauce over the freshly fried chicken.
    🕒 09:17
19. Garnish with coarsely ground black pepper if desired, and serve.
    🕒 09:47