Steps

1. Peel and finely mince 1 clove of ginger.
   🕒 00:53
2. Finely mince approx. 15cm of green onions.
   🕒 01:02
3. Remove the stems from 5 shiso leaves and finely mince them.
   🕒 01:12
4. Cut 2 myoga ginger into quarters, then mince finely. (Tip: If you find the flavor too strong, soak them in water to remove bitterness.)
   🕒 01:18
5. In a bowl, combine 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp water, 1 tbsp sugar, and 1/2 tbsp sesame oil.
   🕒 01:40
6. Cut 1 chicken thigh (300g) into bite-sized pieces.
   🕒 01:55
7. Lightly coat the cut chicken pieces with salt (to taste) and potato starch (as needed). (Tip: Coating with potato starch helps retain juices for a more tender result and allows the sauce to adhere better.)
   🕒 02:05
8. Heat oil in a frying pan over medium heat.
   🕒 02:13
9. Once the pan is hot, add the minced ginger and stir-fry until fragrant.
   🕒 02:22
10. Once the ginger is fragrant, add it to the bowl with the combined sauce ingredients prepared in step [01:40].
    🕒 02:33
11. Place the potato starch-coated chicken thighs in the hot frying pan, skin-side down, and sear until golden brown.
    🕒 02:42
12. Once browned, flip the chicken, cover the pan, and steam for 2 minutes.
    🕒 03:00
13. Once the chicken is cooked through, remove it from the pan and add it to the bowl containing the combined sauce and stir-fried ginger.
    🕒 03:19
14. After transferring the chicken to the bowl, add the chopped green onions, shiso leaves, and myoga ginger, and mix everything well.
    🕒 03:29
15. Transfer to a serving plate, drizzle any remaining aromatic sauce from the bowl over the chicken. Garnish with toasted sesame seeds (optional) and serve.
    🕒 03:50