Steps

1. In a large bowl, combine Mayonnaise 3 tbsp, Ponzu Soy Sauce 2 tbsp, and Sugar 1 tsp.
   🕒 00:17
2. Mix well until the mayonnaise and ponzu are fully combined. (Key Tip!) This mixture will be watery and difficult to coat ingredients as is. We'll utilize the thickening power of the potato starch added to the chicken later.
   🕒 00:36
3. In a separate bowl, combine Cooking Sake (Rice Wine) 1.5 tbsp, Potato Starch 1 tbsp, and Salt 2 pinches.
   🕒 00:50
4. Trim the ends off the green onion and slice it diagonally about 5mm thick. (Key Tip!) Slicing too thinly will diminish the texture, so keep some thickness.
   🕒 01:23
5. Place the sliced green onions in another bowl.
   🕒 01:40
6. Remove the skin from the chicken breast (400g). You can leave it on if you prefer.
   🕒 01:53
7. Pat the surface of the chicken dry with paper towels. (Key Tip!) Drying the surface allows the umami ingredients added later to penetrate better and reduces any gamey smell.
   🕒 02:12
8. Cut the chicken breast in half along the line where the grain changes direction in the center.
   🕒 02:31
9. Slice the halved chicken breast into bite-sized pieces, cutting against the grain. (Key Tip!) Cutting against the grain makes it easier to chew and results in a tender texture. Avoid cutting too small; aim for pieces that are easy to flip.
   🕒 02:53
10. Add the cut chicken to the bowl with the pre-seasoning mixture.
    🕒 03:34
11. Thoroughly rub the seasoning into the chicken. (Key Tip!) Rub until the liquid from the cooking sake is no longer visible. This traps moisture within the chicken with the potato starch, preventing it from drying out when cooked. It also helps the dressing thicken.
    🕒 03:41
12. To save on washing up, use only your left hand when handling the chicken.
    🕒 04:06
13. Heat a frying pan over low-medium heat and add oil.
    🕒 04:19
14. Once heated, slowly cook the green onions, browning them to bring out their sweetness.
    🕒 04:27
15. Transfer the cooked green onions to a bowl and sprinkle with a little salt. (Key Tip!) Don't cook them until limp; remove them once both sides are browned to maintain a crisp texture.
    🕒 04:41
16. Add a little more oil to the same frying pan and heat over low-medium heat.
    🕒 05:08
17. Add the chicken and cook for about 2 minutes on each side until cooked through. (Key Tip!) You can check for doneness by gently pressing the largest piece; it should spring back with some resistance. Alternatively, cut into the largest piece to check.
    🕒 05:16
18. Once the chicken is cooked, drain off any excess oil and add it to the bowl with the dressing you made earlier. (Key Tip!) Because the chicken is coated in potato starch, the mayonnaise won't separate even with the hot chicken, and the dressing will thicken. Draining the oil well prevents the dressing from becoming greasy.
    🕒 05:46
19. While the chicken is still hot, quickly mix with a rubber spatula to thicken the dressing.
    🕒 06:19
20. Once the dressing has thickened, add the green onions back and mix briefly. (Key Tip!) Adding the green onions at the end and mixing gently helps maintain their crispness and prevents them from falling apart.
    🕒 06:38
21. The salad is ready when the dressing is well-coated on all ingredients.
    🕒 06:55
22. Plate the salad and finish with a drizzle of Chili Oil. (Key Tip!) A small amount of chili oil will enhance the overall flavor and add an extra dimension of deliciousness.
    🕒 07:05