Steps

1. Remove the skin from Chicken Breast 1 piece (approx. 250g). Cut it in half lengthwise, then slice thinly into 1cm strips. If the pieces are large, cut them into bite-sized pieces.
   🕒 00:57
2. Marinate the sliced chicken breast with Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp. Let sit for 10 minutes.
   🕒 01:12
3. Cut Tomato 1 (approx. 200g) in half lengthwise. Remove the stem, then cut into 8 wedges.
   🕒 01:22
4. Finely chop Leek about 10cm.
   🕒 01:33
5. In a bowl, combine Water 150ml, Ketchup 2 tbsp, Soy Sauce 1 tbsp, Sugar 1 tbsp, Chinese Chicken Stock Powder 1 tsp, Grated Garlic 1 tsp, Potato Starch 2 tsp, Ichimi Togarashi (Japanese Chili Powder) to taste, and the chopped leek. Mix well.
   🕒 01:40
6. Coat the chicken that has been sitting for 10 minutes with Potato Starch 2 tbsp.
   🕒 02:11
7. Heat oil in a frying pan over medium heat.
   🕒 02:19
8. Place the starch-coated chicken in the heated frying pan and cook until the bottom is browned.
   🕒 02:30
9. Flip the chicken, cover with a lid, and cook over low to medium heat for 2 minutes.
   🕒 02:38
10. Remix the prepared sauce mixture thoroughly.
    🕒 03:00
11. Pour the sauce mixture into the frying pan and cook until it thickens.
    🕒 03:05
12. Once thickened, add the sliced tomatoes and mix to coat the tomatoes with the sauce.
    🕒 03:20
13. Cook briefly until the tomatoes are just heated through. It's done! [Key Tip] Adding tomatoes at the end and cooking them quickly prevents their moisture from escaping, allowing the tomato flavor to burst in your mouth with every bite.
    🕒 03:26