Steps

1. In a frying pan, toast 6 tbsp of panko breadcrumbs until golden brown to remove moisture. [This is the key!] Toasting the breadcrumbs first prevents them from becoming soggy, which can happen with raw panko, and ensures a crispy texture.
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2. Use 1 piece of chicken breast, 300g, with or without the skin.
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3. Slice the chicken breast in half lengthwise into 1cm thick pieces. If large, cut into bite-sized pieces and place in a cooking bag.
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4. Add 1 tbsp mayonnaise, 1 tbsp cooking sake, 1/4 tsp salt, and 1 tsp grated garlic to the chicken in the cooking bag. Close the bag and mix well.
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5. Marinate the chicken for 10 minutes.
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6. Add 1 tbsp potato starch to the marinated chicken. Close the bag and mix well. [This is the key!] Coating with potato starch helps retain moisture, resulting in tender and juicy chicken breast.
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7. In a separate cooking bag, combine the toasted panko breadcrumbs and 3 tbsp grated cheese. Close the bag and shake well to mix.
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8. Transfer the chicken to the bag with the panko and cheese mixture. Puff air into the bag and shake to coat the chicken evenly.
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9. Heat vegetable oil in a frying pan, adding a small amount of olive oil for extra flavor, if desired. [This is the key!] Adding olive oil enhances the aroma and makes it even more delicious.
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10. Once the oil is hot, arrange the chicken in the pan. Sprinkle any remaining breadcrumbs over the chicken.
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11. Cook over low to medium heat. [This is the key!] Cooking slowly over low to medium heat ensures the chicken remains tender and juicy, rather than becoming tough.
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12. Cook for about 2.5 minutes until the bottom is golden brown, then flip.
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13. Flip and cook for another 2.5 minutes. Once both sides are golden brown, it's ready.
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14. Plate and serve.
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