Steps

1. Shred the lettuce.
   🕒 03:32
2. Trim the roots of the kaiware sprouts and cut them in half.
   🕒 04:14
3. Combine the shredded lettuce and cut kaiware sprouts, then soak in water.
   🕒 04:17
4. Drain the vegetables and place them in a colander to chill in the refrigerator.
   🕒 04:48
5. In a bowl, combine Mayonnaise 5 tbsp, Honey 1 tbsp, Lemon Juice 1 tsp, Grated Garlic 1/2 tsp, and Doubanjiang (Chili Bean Paste) 1/2 tsp.
   🕒 05:02
6. Mix everything well to create the special mayonnaise sauce. Tip: For kids, omit or adjust the doubanjiang.
   🕒 05:29
7. Remove the skin from the chicken breast.
   🕒 05:40
8. Cut the chicken breast into bite-sized pieces about 1cm thick, slicing against the grain. Tip: Thicker pieces are tastier, so aim for about 1cm thickness.
   🕒 05:50
9. Cut the removed chicken skin into easy-to-eat pieces.
   🕒 06:48
10. Place the cut chicken in a bowl and season with Salt (2 pinches) and Sugar (2 pinches), then massage them in. Tip: Adding sugar makes the chicken moist and juicy. Massage until the salt and sugar are completely dissolved.
    🕒 07:05
11. In a separate bowl, lightly beat 1 Egg.
    🕒 07:37
12. Add Milk 1 tbsp to the beaten egg.
    🕒 07:52
13. Add Potato Starch 2 tbsp and All-Purpose Flour 2 tbsp, and mix thoroughly to create the coating batter.
    🕒 07:58
14. Add the seasoned chicken to the batter bowl and coat evenly.
    🕒 08:19
15. Add a generous amount of Vegetable Oil to a frying pan.
    🕒 08:43
16. Heat the oil over medium heat and arrange the coated chicken pieces without overcrowding the pan.
    🕒 08:55
17. Keeping the heat at medium, pan-fry for about 3 minutes until both sides are golden brown. Tip: Since the chicken is cut thinly, it will be mostly cooked once both sides are browned. If you're concerned, cut into the thickest part to check for doneness.
    🕒 09:20
18. Pan-fry the chicken skin along with the meat.
    🕒 11:32
19. Transfer the pan-fried chicken and skin to the bowl with the prepared mayonnaise sauce.
    🕒 11:40
20. Toss to coat the chicken thoroughly with the mayonnaise sauce.
    🕒 11:45
21. Line a serving dish with the chilled lettuce and kaiware sprouts.
    🕒 12:13
22. Arrange the mayonnaise-coated chicken on top of the vegetables.
    🕒 12:30
23. Finish by sprinkling Black Pepper and adding Mini Tomatoes to serve. Enjoy!
    🕒 12:34