Steps

1. Dissolve 100ml water, 1/2 tsp salt, 1 tsp sugar, and 1 tsp baking soda in a heatproof container.
   🕒 00:42
2. Cut 1 pc chicken breast (350g) in half lengthwise and slice thinly into 1cm thick pieces.
   🕒 01:06
3. Add the sliced chicken breast to the baking soda water and rub to coat evenly.
   🕒 01:25
4. Marinate the chicken in the baking soda water in the refrigerator for 2 hours or more.
   🕒 01:38
5. Peel and grate 100g radish, then lightly squeeze out the excess water.
   🕒 01:56
6. Mix 1 tbsp vinegar, 2 tsp soy sauce, and 2 tsp sugar in a bowl.
   🕒 02:09
7. Add 2 tbsp chopped chives to the prepared sauce and mix to create the radish dressing.
   🕒 02:17
8. Peel and julienne 200g radish into 3mm thick strips.
   🕒 02:32
9. Rub 1/4 tsp salt into the julienned radish and let sit for 5-10 minutes.
   🕒 02:42
10. Once the radish has softened, squeeze out the water firmly by hand.
    🕒 02:55
11. Add 2 tsp vinegar, 2 tsp toasted sesame seeds, 1 tsp sesame oil, 1 tsp sugar, and a pinch of salt to the squeezed radish and mix to create the vinegared radish.
    🕒 03:03
12. Drain the marinated chicken on a colander, rinse quickly with water, and place in a heatproof container.
    🕒 03:30
13. Cover the chicken in the heatproof container with plastic wrap and microwave on 600W for 2.5 minutes.
    🕒 03:38
14. Flip the chicken, cover with plastic wrap, and microwave on 600W for 1.5 minutes.
    🕒 03:47
15. If there are any pink areas after heating, add 10-second increments of heating. Be careful not to overcook, as it will become tough; add extra heating time while checking.
    🕒 04:02
16. After heating, drain the released liquid thoroughly before serving. Because baking soda is used, it is important to drain the liquid well.
    🕒 04:13