Steps

1. Take the chicken breast out of the refrigerator and let it come to room temperature.
   🕒 00:23
2. In a bowl, combine 2.5 tbsp mayonnaise, 0.5 tbsp ketchup, 0.5 tsp soy sauce, 0.5 tsp lemon juice, and 1 tsp sugar. Mix well to create the sauce.
   🕒 00:36
3. In a separate bowl, add 1 egg white and a pinch and a little more salt. Mix thoroughly by cutting through the egg white. Refrigerate the egg yolk for later use.
   🕒 01:10
4. Remove the skin from the chicken breast and use a knife to remove any remaining membrane.
   🕒 02:17
5. Identify the grain of the chicken breast, divide it into two pieces along the grain, and slice thinly against the grain into 2cm wide pieces. [This is the key!] To ensure tender chicken, it's crucial to cut against the grain.
   🕒 02:44
6. Add the cut chicken breast to the bowl with the egg white marinade and mix lightly.
   🕒 03:54
7. Lightly coat a frying pan with vegetable oil.
   🕒 04:11
8. Measure out 2 tbsp potato starch and have it ready.
   🕒 04:25
9. Thoroughly rub the chicken breast with the egg white, ensuring it's evenly coated. [This is the key!] Egg whites have the property of trapping moisture, which helps to make the chicken juicy.
   🕒 04:33
10. Add the potato starch and mix well until it becomes thick and coats the chicken with the egg white. [This is the key!] Adding potato starch prevents the egg white from peeling off during cooking and helps to seal in moisture twice.
    🕒 04:57
11. Arrange the marinated chicken breast in the oiled frying pan without overlapping.
    🕒 05:24
12. Heat the frying pan over low heat. [This is the key!] High heat can make the surface dry out, so cook gently over low heat.
    🕒 05:52
13. Once the frying pan is warm and you hear a sizzling sound, use chopsticks to separate the chicken pieces so they don't stick together.
    🕒 06:05
14. Cook gently for 2 minutes.
    🕒 06:15
15. Flip the chicken pieces and cook for another 2 minutes until cooked through.
    🕒 06:24
16. Turn off the heat.
    🕒 06:51
17. Drain the oil from the cooked chicken pieces, starting with the smaller ones, and add them to the bowl with the prepared sauce.
    🕒 06:53
18. Mix the chicken and sauce thoroughly while hot, ensuring the sauce thickens and coats the chicken evenly. [This is the key!] Mixing while hot helps the sauce thicken and adhere well to the chicken.
    🕒 07:05
19. Transfer to a serving dish.
    🕒 07:37
20. Lightly break the reserved egg yolk and drizzle it over the top. [This is the key!] Adding the egg yolk at the end makes the overall sauce mellow and adds a rich accent.
    🕒 07:54
21. Sprinkle with parsley and serve. Enjoy!
    🕒 08:07