Steps

1. Finely chop the scallions.
   🕒 02:07
2. Peel the ginger, slice thinly, then mince.
   🕒 02:24
3. Cut the garlic in half, remove the germ, and mince.
   🕒 02:38
4. In a bowl, combine the minced scallions, ginger, and garlic. Add Soy Sauce 2 tbsp, Vinegar 2 tbsp, Sugar 1 tbsp, Gochujang 1/2 tsp, Sesame Oil 1 tsp, and Toasted Sesame Seeds 1/2 tbsp, and mix well. [Key Tip!] Mix thoroughly until the grainy texture of the sugar disappears, ensuring the gochujang is lump-free.
   🕒 03:01
5. Remove the skin from the chicken breast and cut into 3 equal pieces along the grain.
   🕒 03:29
6. Slice the chicken breast into thin pieces, about 5mm to just under 1cm thick.
   🕒 04:12
7. Place the sliced chicken breast in a bowl and firmly rub in Sugar 1/2 tsp. [Key Tip!] Rubbing in the sugar first allows it to penetrate the meat, resulting in a moist and tender texture. Continue rubbing until the grainy texture disappears.
   🕒 04:34
8. Add Salt 1/4 tsp and Cooking Sake (Rice Wine) 1 tbsp, mix well, cover tightly with plastic wrap, and let it sit for 5 minutes.
   🕒 05:03
9. Remove the plastic wrap and add Potato Starch 1 tbsp, ensuring it coats the meat evenly. [Key Tip!] Coating with potato starch will give the meat a delightfully bouncy texture.
   🕒 05:23
10. Fill a frying pan or pot with water and bring it to a boil.
    🕒 05:40
11. Turn off the heat and carefully place the chicken breast pieces into the hot water, spreading them out. Once all pieces are in, turn the heat back on and cook for about 3 minutes, stirring gently to prevent them from clumping, until cooked through. [Key Tip!] Adjust the cooking time based on the thickness and size of the chicken.
    🕒 05:51
12. Turn off the heat and drain the cooked chicken breast well using a colander. [Key Tip!] Avoid rinsing with cold water as it can make the meat tough; drain while hot.
    🕒 06:31
13. Arrange the chicken on a plate, generously pour the prepared scallion sauce over it, and serve.
    🕒 06:47