Steps

1. Cut 300g Chicken Breast in half against the grain, then slice into 1cm to 1.5cm thick pieces. Adjust to your preferred bite-size.
   🕒 00:50
2. Add 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt to the chicken pieces and rub them in. Let it sit for 10 minutes.
   🕒 01:09
3. Trim the core from 400g Chinese Cabbage and cut the leaves in half if large. Then, roughly chop into 1cm to 1.5cm thick pieces.
   🕒 01:20
4. Rinse the chopped Chinese cabbage under water.
   🕒 01:43
5. Coat the chicken, which has been sitting for 10 minutes, with 2 tbsp Potato Starch, ensuring it's evenly distributed. [This is the key!] Coating with potato starch makes the chicken breast tender and juicy.
   🕒 01:52
6. Heat vegetable oil in a frying pan and arrange the potato starch-coated chicken breast in a single layer.
   🕒 02:01
7. Once the bottom of the chicken is set and the edges start to change color, flip them over.
   🕒 02:22
8. After flipping, cover with a lid and steam-fry over low to medium heat for about 2 minutes.
   🕒 02:30
9. Once the chicken is cooked through, remove it from the pan.
   🕒 02:49
10. In the same frying pan, add the rinsed Chinese cabbage, 2 tbsp Water, 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Oyster Sauce, 2 tsp Chicken Stock Granules, and 2 tsp Sesame Oil.
    🕒 02:57
11. Briefly mix everything, cover with a lid, and bring to medium heat. Steam-fry, stirring occasionally, for about 8 minutes. [This is the key!] Chinese cabbage releases moisture, allowing it to be cooked with a small amount of water.
    🕒 03:14
12. Once the Chinese cabbage is tender and melts, return the removed chicken breast to the pan and mix everything briefly.
    🕒 03:50
13. Continue to cook for about 2 more minutes to warm the chicken. [This is the key!] Reheating the chicken lightly preserves its tender texture.
    🕒 04:07
14. Turn off the heat temporarily, then add the slurry (1 tsp Potato Starch + 2 tsp Water) and thicken the mixture. [This is the key!] Adjust the amount of slurry based on the moisture content of the Chinese cabbage.
    🕒 04:15
15. Serve in a bowl and sprinkle with ichimi or shichimi togarashi (Japanese chili pepper) if desired.
    🕒 04:29