Steps

1. Cut the chicken breast in half against the grain.
   🕒 00:56
2. Then, slice into 1cm to 1.5cm thick pieces. Cut larger pieces in half.
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3. Season the cut chicken with 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt, then rub well and let it sit for 10 minutes.
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4. Shred 150g of Cabbage.
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5. Soak the shredded cabbage in water for about 5 minutes, then drain thoroughly and chill in the refrigerator.
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6. Finely chop 1 Scallion into 1mm to 3mm thick pieces.
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7. In a bowl, combine 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Sugar, and 1 tsp Grated Garlic. Mix well to create the sauce.
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8. Add 2 tbsp Potato Starch to the chicken that has been marinating for 10 minutes, and coat evenly.
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9. Heat vegetable oil in a frying pan.
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10. Arrange the potato starch-coated chicken in the frying pan and cook over medium heat.
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11. Once the chicken changes color on both sides and the surface firms up with browning, flip it over.
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12. Reduce heat, cover, and steam for about 2 to 2 minutes 30 seconds. This is the key! Cook until both sides are crispy and browned, and the chicken is fully cooked.
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13. Stir the sauce mixture well (as the sugar may have settled) before adding it to the frying pan.
    🕒 03:23
14. Turn the heat to high and cook, tossing the chicken with the sauce, to evaporate the moisture.
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15. Once the moisture has evaporated and the sauce is well coated on the chicken, turn off the heat.
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16. Generously arrange the chilled cabbage from the refrigerator on a plate.
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17. Garnish with Cherry Tomatoes as desired.
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18. Place the cooked chicken on the plate in front of the cabbage.
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19. Drizzle Mayonnaise over the chicken.
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20. Finally, sprinkle with the chopped scallions and serve.
    🕒 04:21