Steps

1. Slice the chicken thighs (350g, 1 large piece) lengthwise into 4 equal pieces.
   🕒 00:53
2. Slice the chicken into 1 to 1.5cm thick strips.
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3. Rub the sliced chicken with Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp, and let it sit for 10 minutes. (Key Tip!) Rubbing the chicken with sake and salt before coating with potato starch and frying helps retain moisture, resulting in tender and juicy chicken.
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4. In a bowl, combine Mirin (Sweet Rice Wine) 1 tbsp, Worcestershire Sauce 1 tbsp, Soy Sauce 2 tsp, Ketchup 2 tsp, Sugar 2 tsp, and Dashi Powder (Granules) 1/3 tsp. Mix well to create the sauce. (Key Tip!) Adding dashi powder gives it a delicious, takoyaki-like flavor.
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5. Coat the chicken, which has been resting for 10 minutes, evenly with Potato Starch 2 tbsp.
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6. Heat Vegetable Oil in a frying pan.
   🕒 01:55
7. Arrange the potato starch-coated chicken pieces in the heated frying pan and cook until the edges turn color and the bottom is firm.
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8. Flip the chicken, cover with a lid, and steam-fry over medium-low heat for 2 minutes.
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9. Add the prepared sauce to the chicken that has been steam-fried and cooked through. Stir well before adding.
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10. Increase heat to medium-high and cook until the sauce thickens and coats the chicken, evaporating some moisture.
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11. Once the sauce has evenly coated the chicken, transfer it to a serving plate.
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12. Drizzle Mayonnaise all over the chicken on the plate.
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13. Sprinkle with chopped pickled ginger (about 20g), Bonito Flakes (Katsuobushi) 1 pack, and Aonori (Dried Green Seaweed).
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