Steps

1. Place 1 egg for the tartar sauce in boiling water straight from the refrigerator and hard-boil for about 10 minutes.
   🕒 01:04
2. Immediately transfer the boiled egg to cold water, crack the shell all over, and let cold water penetrate.
   🕒 02:06
3. Finely chop 1/8 onion for the tartar sauce.
   🕒 02:36
4. Do not rinse the chopped onion in water; let it air out to remove its sharpness.
   🕒 03:01
5. Finely mash the hard-boiled egg, which has been cooled and peeled.
   🕒 03:20
6. Add the air-dried onion, 2-3 tbsp mayonnaise, 1/2 tsp sugar, 1/2-1 tbsp lemon juice, and 1/2 tsp soy sauce to the mashed hard-boiled egg and mix well to create the tartar sauce.
   🕒 03:43
7. Cut 1 chicken breast in half along the center line.
   🕒 04:47
8. Cut the halved chicken breast into 1cm wide chunks.
   🕒 05:00
9. Firmly pound both sides of the chicken breast chunks with a knife. This is the key! Pounding with a knife helps the seasoning penetrate, allows the coating to adhere well, locks in the umami, and keeps the meat tender.
   🕒 05:14
10. Lightly season the pounded chicken breast with 1/4 tsp salt.
    🕒 05:47
11. Generously coat the chicken breast with about 5 tbsp potato starch, adding more as needed.
    🕒 06:04
12. In a bowl, combine 4 tsp sugar, 2 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp cooking sake, and 1 tbsp mirin. Mix well to create the sweet-sour glaze.
    🕒 06:42
13. Heat 4-5 tbsp vegetable oil, slightly more than usual, in a frying pan.
    🕒 07:22
14. Arrange the potato starch-coated chicken breast in the hot frying pan and pan-fry until crispy on both sides.
    🕒 07:44
15. Once both sides are cooked, blot away excess oil with paper towels. This is the key! Overcooking will make the meat tough, so finish quickly.
    🕒 08:08
16. Add the prepared sweet-sour glaze to the pan-fried chicken and simmer until it thickens.
    🕒 08:35
17. Turn off the heat once the glaze coats everything and becomes glossy.
    🕒 08:58
18. Arrange the chicken on a plate.
    🕒 09:09
19. Generously spoon the tartar sauce over the chicken.
    🕒 09:19
20. Garnish with chopped parsley to taste and 2 lemon wedges.
    🕒 09:30