Steps

1. Cut off the ends of 1 cucumber and chop it into bite-sized irregular pieces.
   🕒 00:43
2. Add 1/4 tsp salt to the cucumber, mix well, and let it sit for about 10 minutes.
   🕒 00:49
3. Cut 350g chicken breast in half lengthwise, then slice it into 1.5cm thick pieces. If the pieces are too large, cut them into more manageable sizes.
   🕒 01:02
4. Add 1 tbsp Cooking Sake (Rice Wine) and salt and pepper to taste to the chicken, then massage it in and let it sit for 10 minutes.
   🕒 01:19
5. In a bowl, combine 1 tbsp Mayonnaise, 2 tbsp Ponzu Sauce, 1 tsp Sugar, and 1 tsp Grated Garlic, then mix well.
   🕒 01:29
6. Rinse the salt from the cucumber, then pat it dry with paper towels.
   🕒 02:00
7. Add 2 tbsp Potato Starch to the seasoned chicken breast and coat it evenly. (Secret Tip!) Coating with potato starch increases moisture retention, resulting in moist and tender chicken breast.
   🕒 02:13
8. Add Vegetable Oil to a frying pan and heat the pan and oil.
   🕒 02:21
9. Heat the pan with Vegetable Oil over medium-high heat.
   🕒 02:21
10. Arrange the chicken in the heated pan and cook until both sides are browned.
    🕒 02:30
11. Flip the chicken, reduce the heat to medium, cover with a lid, and steam for 3 minutes.
    🕒 03:07
12. Remove any excess oil, then add the drained cucumber.
    🕒 03:35
13. Briefly stir-fry the ingredients after adding the cucumber.
    🕒 03:50
14. Add the pre-mixed mayo-pon sauce.
    🕒 03:55
15. Increase heat to medium-high to high and stir-fry until the sauce thickens and coats everything.
    🕒 04:01
16. Once the sauce is well incorporated, it's done. Transfer to a serving plate.
    🕒 04:21
17. Sprinkle toasted sesame seeds over the entire dish.
    🕒 04:31
18. Optionally, sprinkle with Ichimi Togarashi (Japanese Chili Powder).
    🕒 04:38