Steps

1. Cut off the ends of one eggplant (approx. 150g) and cut it into bite-sized irregular chunks.
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2. Soak the irregularly cut eggplant in water for about 10 minutes to remove bitterness.
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3. Cut one chicken breast (approx. 250g) in half lengthwise. Then, slice it diagonally into 1cm thick pieces. If the pieces are too large, cut them into more manageable sizes.
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4. Sprinkle 1 tbsp of Cooking Sake (Rice Wine) and 1/4 tsp of salt onto the chicken. Marinate for at least 10 minutes. (This is the key!) Marinating with sake and salt, then coating with potato starch before searing, increases moisture retention, resulting in tender and juicy chicken.
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5. In a bowl, mix together 2 tbsp of Ponzu Sauce, 1 tbsp of Mayonnaise, 1 tsp of sugar, and 1 tsp of grated garlic.
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6. Drain the eggplant thoroughly after soaking it in water.
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7. Place the drained eggplant and 1 tbsp of Vegetable Oil in a frying pan over medium heat. Coat the eggplant evenly with oil. (This is the key!) Heating after coating with oil allows for cooking with less oil and searing the skin side first prevents discoloration, making it look appealing.
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8. Arrange the eggplant with the skin side down and cook until it develops some browning.
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9. Flip the eggplant and cook the other side until browned.
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10. Once browned on both sides, transfer the eggplant to a plate.
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11. Lightly oil the empty frying pan and heat over medium heat.
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12. Coat the marinated chicken with 2 tbsp of Potato Starch and place it in the frying pan.
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13. Once the bottom of the chicken is browned and the edges start to change color slightly, flip it over.
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14. After flipping the chicken, reduce to medium-low heat, cover with a lid, and steam for 2 minutes. (This is the key!) Searing one side and then cooking on low heat for a longer time prevents the breast meat from drying out, ensuring a tender and delicious result.
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15. Once the chicken is cooked through, return the eggplant to the frying pan.
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16. Mix the prepared sauce well and pour it into the frying pan.
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17. After pouring in the sauce, stir-fry to coat everything, allowing some of the moisture to evaporate. (This is the key!) By evaporating some moisture while coating, the sauce adheres well to the ingredients, creating a perfectly seasoned dish.
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18. Once the moisture has evaporated and the ingredients are evenly coated with the sauce, it's ready.
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19. Plate the dish and garnish with chopped green onions, if desired.
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