Steps

1. In a bowl, combine 3 tbsp Ketchup, 2 tsp Minced Garlic, 1 tsp Grated Ginger, 1/2 tsp Chicken Stock Powder, 1 tsp Sugar, and 2 tbsp Cooking Sake (Rice Wine). Mix well.
   🕒 01:13
2. Finely chop the scallion. Make slits in half a scallion, flip it over, and make slits on the other side. Thinly slicing will make it easy to achieve a fine chop.
   🕒 02:02
3. Cut the chicken breast. First, remove the skin from 1 chicken breast and cut it into bite-sized pieces.
   🕒 02:36
4. Sprinkle a pinch of Salt and a pinch of Pepper over the cut chicken breast, then coat thoroughly with Potato Starch, ensuring it's evenly distributed.
   🕒 03:12
5. Heat a frying pan over medium heat and add a generous amount of oil. Pan-fry the chicken breast, keeping some space between the pieces so they don't stick. Once browned on one side, flip and cook thoroughly through the center.
   🕒 03:45
6. Once cooked through, remove the chicken breast from the pan.
   🕒 04:17
7. In the same frying pan, add about 1 tbsp of oil and heat over low heat. Add 2 tsp Doubanjiang (Chili Bean Paste) and stir-fry over low heat to release its sweetness into the oil. (This is the key!) Stir-frying the doubanjiang first will completely change its aroma and sweetness.
   🕒 04:23
8. Once a pleasant aroma from the doubanjiang emerges, add the pre-mixed sauce and bring to a boil.
   🕒 04:53
9. Once the sauce is warmed through, add the pan-fried chicken breast and the finely chopped scallion, and toss to coat everything.
   🕒 05:18
10. Once the sauce has coated everything and looks delicious, it's ready to serve!
    🕒 05:50