Steps

1. Prepare the ginger as is, as it will be used with the skin on.
   🕒 01:45
2. Butterfly 350g chicken breast to half its thickness. Slice it thinly against the grain. Tip: Slicing it thinly prevents overcooking and ensures a tender finish.
   🕒 01:57
3. Place the sliced chicken breast into a plastic bag, add salt and pepper to taste, sake 2 tsp, and potato starch 1/2 tbsp, and massage well. Tip: The sake replenishes moisture, and the potato starch coating slows down the cooking process, resulting in a tender finish. Do not add too much potato starch.
   🕒 02:47
4. In a bowl, add soy sauce 1 tbsp, oyster sauce 1 tsp, sake 1 tbsp, sugar 1 tsp, and MSG(Ajinomoto) (MSG) 3 shakes.
   🕒 03:31
5. Grate 15g ginger and add it to the sauce. Tip: Using fresh ginger instead of tube ginger makes a remarkable difference in flavor.
   🕒 04:06
6. Add black pepper to taste to the combined sauce and mix.
   🕒 05:32
7. Heat salad oil to taste in a frying pan, and if you have any leftover chicken skin to taste, add it. Tip: Sautéing the chicken skin releases chicken fat, adding richness.
   🕒 05:41
8. Heat the frying pan thoroughly over medium-high heat, then spread the seasoned chicken breast in a single layer and sear quickly. Tip: Heating the pan well and searing quickly creates a good char and prevents the chicken from becoming tough.
   🕒 06:04
9. Once one side has a good char, flip the chicken to brown the other side. Be careful not to overcook.
   🕒 07:42
10. Once the chicken breast is browned, add the prepared sauce to the pan and reduce it. Tip: With plenty of ginger, the sauce will thicken quickly, and the alcohol will evaporate, enhancing the flavor.
    🕒 09:16
11. Coat the seared chicken breast with the reduced sauce and serve on a plate.
    🕒 09:35