Steps

1. Cut the chicken breast (250g) in half lengthwise, keeping the skin on.
   🕒 01:04
2. Slice diagonally into large, 1cm-thick pieces. Then, cut lengthwise into thin strips, 1cm wide.
   🕒 01:06
3. Place the sliced chicken breast in a bowl, add Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp, massage it in, and let it sit for about 10 minutes.
   🕒 01:29
4. In a separate bowl, lightly beat 1 Egg. Add it to the bowl with the chicken breast and mix well.
   🕒 01:46
5. Add Potato Starch 2 tbsp and All-purpose flour 2 tbsp, and mix until no dry powder remains.
   🕒 01:56
6. Heat about 5mm to 1cm of frying oil in a frying pan over medium heat.
   🕒 02:08
7. Coat the chicken pieces thoroughly with the batter. While stretching them out, place them in the frying pan.
   🕒 02:27
8. Once the coating has set and is lightly browned, flip the pieces and cook the other side.
   🕒 02:43
9. After about 4 to 5 minutes, when the coating is firm and browned, drain the oil. Shallow-fry the remaining chicken in the same way.
   🕒 02:56
10. Remove any debris and oil from the frying pan. Add Mirin (Sweet Rice Wine) 2 tbsp, Soy Sauce 1 tbsp, Honey 1/2 tbsp, and Grated Garlic 1 tsp.
    🕒 03:34
11. Stir while simmering over medium to medium-high heat until the liquid reduces and thickens slightly.
    🕒 03:46
12. Return the shallow-fried chicken to the pan and toss to coat evenly with the sauce.
    🕒 04:06
13. Serve on a plate and sprinkle with toasted sesame seeds (to taste).
    🕒 04:25