Steps

1. Cut Chicken Breast 1 piece (300g) in half lengthwise, keeping the skin on.
   🕒 00:46
2. Thinly slice the chicken breast into 1cm thick pieces. If the pieces are large, cut them into bite-sized portions.
   🕒 00:53
3. Marinate the chicken breast with Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp, then let it sit for about 10 minutes.
   🕒 01:04
4. After 10 minutes, coat the chicken breast with Potato Starch 2 tbsp, making sure it's evenly distributed.
   🕒 01:18
5. Heat Vegetable Oil an appropriate amount in a frying pan over medium heat.
   🕒 01:27
6. Place the potato starch-coated chicken breast in the heated pan and cook until the edges change color and the bottom is firm.
   🕒 01:40
7. Flip the chicken breast, cover with a lid, and steam-fry over low to medium heat for 1 minute and a half. (Key Tip!) To prevent the chicken from becoming tough, as it will be steamed further later, keep the initial cooking time short.
   🕒 02:11
8. After steaming, add Kimchi 100g, Soy Sauce 1 tsp, and Sugar 1 tsp, then stir-fry until the flavors are well combined.
   🕒 02:36
9. Spread the chicken evenly, then tear and place Melted Sliced Cheese 2 slices over the chicken.
   🕒 02:49
10. Cover with a lid and steam-fry over low heat for 1 minute and a half to 2 minutes, or until the cheese has melted.
    🕒 02:59
11. When plating, slide the cheese off the pan carefully to avoid breaking it.
    🕒 03:20
12. Sprinkle with Chopped Green Onions (scallions) a little, if desired.
    🕒 03:28