Steps

1. Pierce the chicken breast all over with a fork on both sides.
   🕒 02:09
2. Trim excess skin from the chicken breast and cut it into three pieces along the grain.
   🕒 02:39
3. Slice the chicken breast against the grain into bite-sized pieces.
   🕒 03:33
4. In a resealable bag, combine 1/2 tsp Sugar, 1/2 tsp Salt, and 100ml Water. Mix until the sugar and salt dissolve.
   🕒 04:08
5. Add the sliced Chicken Breast to the bag, coat evenly, remove excess air, and seal. Place in a tray and marinate for 30 minutes. (Key Tip!) Marinating in this brine solution will make the chicken breast moist and tender.
   🕒 04:28
6. Thinly slice the onion and spread it in a container. Let it sit to remove its pungency.
   🕒 04:55
7. Peel the carrot, slice it thinly, then cut into fine julienne strips. Add to the same container as the onions.
   🕒 05:26
8. Cut the chili pepper in half with kitchen scissors, remove the seeds, and chop finely.
   🕒 06:00
9. In a pot, combine 3 tbsp Soy Sauce, 3 tbsp Vinegar, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Sugar, 1/2 tsp Dashi Powder, and 150ml Water. Bring to a boil over medium heat.
   🕒 06:15
10. Once boiling, reduce heat to low and simmer for about 30 seconds. Turn off heat and stir in 1/2 tsp Grated Garlic. (Key Tip!) Adding grated garlic at the end preserves its aroma.
    🕒 06:35
11. Pour the hot sauce over the onions and carrots in the container, ensuring everything is submerged. (Key Tip!) Pouring hot sauce will remove the onion's pungency and slightly cook the carrots.
    🕒 07:02
12. Drain the brine from the marinated chicken breast and thoroughly pat dry with paper towels.
    🕒 07:25
13. Coat the chicken breast evenly with Potato Starch, shaking off any excess.
    🕒 07:38
14. Heat Vegetable Oil in a frying pan over medium heat for about 30 seconds.
    🕒 07:50
15. Place the chicken breast in the heated pan, skin-side down. Cover and steam-fry over low-medium heat for 2 minutes. (Key Tip!) Steam-frying helps cook it through while keeping it fluffy and tender.
    🕒 08:10
16. Remove the lid, flip the chicken breast, and cook uncovered over low heat for about 3 minutes. (Key Tip!) Cooking uncovered after flipping prevents the surface from becoming soggy and results in a crispier finish.
    🕒 08:29
17. Finally, increase heat to medium and fry both sides for 30 seconds each to ensure even cooking.
    🕒 09:04
18. Add the fried chicken breast to the container with the onions and carrots, and coat with the sauce.
    🕒 09:26
19. Add the chopped Chili Pepper and press plastic wrap directly onto the surface of the chicken to ensure it's submerged in the sauce.
    🕒 09:35
20. Let it soak for about 10 minutes until done. Garnish with green onions if desired.
    🕒 09:46