Steps

1. Cut Chicken Breast 1 piece (300g) in half lengthwise, then slice into 1cm-thick wedges.
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2. Add Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp to the chicken, mix well, and let it marinate for 10 minutes.
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3. Scrape the skin off Burdock Root 1 piece (approx. 150g) with the back of a knife, then cut into bite-sized pieces about 3cm long.
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4. Soak the cut burdock root in vinegar water for about 10 minutes.
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5. In a bowl, combine Soy Sauce 2 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Sugar 1 tbsp, Grated Garlic 1/2 tsp, Grated Ginger 1/2 tsp, and Chili Flakes a pinch. Mix well to create the sauce.
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6. Add Potato Starch 2 tbsp to the chicken that has marinated for 10 minutes and coat evenly.
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7. Heat oil in a frying pan and arrange the potato starch-coated chicken.
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8. Once one side is browned and the edges change color, flip the chicken. Reduce heat to medium-low, cover, and steam for 2 minutes. (Key Tip!) Coating with potato starch makes the chicken breast moist and tender.
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9. Once the chicken is cooked through, remove it from the frying pan.
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10. Drain the burdock root that was soaked in vinegar water and add it to the frying pan. Add Sesame Oil 2 tsp and stir-fry briefly.
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11. Once the burdock root is coated with oil, add Water 2 tbsp, cover, and steam over medium heat for 2 minutes.
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12. When the burdock root is cooked, add the reserved chicken and the prepared sauce (stir the sauce well to prevent settling) to the frying pan.
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13. Increase heat to high and cook until the liquid evaporates and the sauce coats everything. (Key Tip!) The aroma of sesame oil is appetizing, and the sweet and savory flavor is perfect with rice and drinks.
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14. Once the liquid has evaporated and the sauce is well-coated, transfer to a serving dish. Garnish with Green Onion (to taste) and Toasted Sesame Seeds (to taste), if desired.
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