Steps

1. Slice Chicken Breast (1 piece, 300g) in half lengthwise and cut into approximately 1cm thick pieces.
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2. Add Salt (0.25 tsp) and Cooking Sake (1 tbsp) to the cut chicken, rub by hand, and let sit for 10 minutes.
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3. Cut off both ends of Zucchini (1 piece, 200g) and slice into approximately 1cm thick rounds.
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4. In a bowl, mix Mayonnaise (2 tbsp), Ketchup (2.5 tbsp), Worcestershire Sauce (0.5 tbsp), Sugar (1 tsp), and Grated Garlic (1 tsp) to make the sauce. *Tip:* If you don't have Worcestershire sauce, you can use medium-thick sauce with 0.5 tsp sugar, or okonomiyaki sauce with 0.5 tbsp and no sugar.
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5. Add Potato Starch (2 tbsp) to the chicken that has been marinating for 10 minutes and coat evenly.
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6. Heat Vegetable Oil in a frying pan over medium heat.
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7. Arrange the potato starch-coated chicken pieces in the frying pan and cook.
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8. Once the bottom of the chicken is browned and the edges change color, flip them over.
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9. Reduce heat to medium-low, cover with a lid, and steam for 2 minutes.
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10. Once both sides of the chicken are browned and cooked through, remove from the frying pan.
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11. Place the sliced zucchini in a plastic bag, add All-Purpose Flour (1 tbsp), shake well to coat evenly. *Tip:* Zucchini has a lot of moisture, and using flour helps prevent it from becoming sticky when coated with the sauce, resulting in a beautiful finish.
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12. If there's not enough Vegetable Oil in the same frying pan, add more and arrange the flour-coated zucchini to cook.
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13. Once both sides of the zucchini are nicely browned, turn off the heat once.
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14. Return the cooked chicken to the frying pan, create space on the side of the pan, and add the prepared sauce.
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15. While heating over medium-low heat, reduce the sauce and coat everything evenly.
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16. Finally, sprinkle with Salt and Pepper to taste and turn off the heat.
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17. Once the sauce is evenly coated, transfer to a serving dish.
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18. Sprinkle with dried parsley for color.
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