Steps

1. Remove the skin from 1 piece of chicken breast and cut into bite-sized pieces.
   🕒 01:54
2. Slice the chicken breast thinly across the grain to about 5mm thickness. (Key Tip!) Slicing too thin will make it dry, while slicing too thick will make it difficult to cook through. 5mm is the perfect thickness for juicy and easy-to-eat pieces.
   🕒 02:32
3. In a bowl, combine the sliced chicken breast with [A] 1 tsp sugar, [A] 2 tsp soy sauce, [A] 1 tbsp cooking sake (rice wine), [A] a pinch of black pepper, and [A] 1 tbsp mayonnaise. Mix thoroughly to coat the chicken.
   🕒 03:41
4. Let it marinate for about 10 minutes.
   🕒 04:12
5. Thinly slice 1/2 onion.
   🕒 04:54
6. Cut 5 chives stalks into 4-5cm lengths.
   🕒 05:16
7. Roughly chop 100g of kimchi into bite-sized pieces.
   🕒 05:27
8. Coat the marinated chicken breast with 2 tbsp potato starch. (Key Tip!) The potato starch will form a coating around the chicken, making it even more tender and juicy.
   🕒 05:50
9. Heat 1 tsp sesame oil in a frying pan over medium heat.
   🕒 06:42
10. Add the sliced onion to the heated pan, season with a pinch of salt and a pinch of black pepper, and stir-fry until softened.
    🕒 07:03
11. Once the onion is softened, add the kimchi and stir-fry until fragrant, allowing it to slightly sear. (Key Tip!) Searing the kimchi enhances its aroma and umami, while also mellowing its acidity.
    🕒 07:38
12. Temporarily remove the stir-fried onion and kimchi from the pan.
    🕒 08:39
13. Clean the frying pan, add 1 tbsp vegetable oil, and heat over medium heat.
    🕒 08:48
14. Arrange the chicken breast in a single layer in the pan, ensuring it doesn't overlap.
    🕒 09:26
15. Cover with a lid and steam-fry over medium heat for 2 minutes.
    🕒 09:57
16. Flip the chicken, cover again with a lid, and steam-fry over low heat for 1 minute.
    🕒 10:46
17. Turn off the heat and let it rest with the lid on for 1 minute. (Key Tip!) Cooking at a lower temperature and then using residual heat to finish cooking ensures incredibly tender and juicy chicken breast.
    🕒 12:06
18. Remove the lid, add the chopped chives, and return the previously stir-fried onion and kimchi to the pan.
    🕒 13:17
19. Stir-fry together over medium heat until the chives are fragrant but not overcooked. Avoid overcooking the chicken. (Key Tip!) Stir-fry briefly until the chives release their aroma, preventing the chicken from becoming overcooked.
    🕒 13:33
20. Plate the dish and sprinkle with a pinch of white sesame seeds.
    🕒 14:16