Steps

1. Prepare 1 clove of garlic and 5g of ginger in a bowl, crush them, then mince. [Pro Tip!] Crushing garlic and ginger before mincing them results in a finer texture.
   🕒 02:31
2. Make diagonal cuts into 30g of green onion, then make diagonal cuts from the opposite side before mincing. Keep the minced garlic, ginger, and green onion separate.
   🕒 03:10
3. Cut 300g of chicken thighs into bite-sized pieces and place them in a separate bowl.
   🕒 03:32
4. Add salt and pepper to taste, 2½ tbsp potato starch, and 2 tbsp sake to the cut chicken thighs and mix well, massaging it in. [Pro Tip!] Potato starch creates a crispy texture, and sake makes the meat juicy.
   🕒 03:57
5. Heat 1 tbsp oil in a frying pan and cook the chicken skin-side down. [Pro Tip!] Cooking skin-side down first makes the skin crispy.
   🕒 08:03
6. Once the skin is crispy, flip the chicken and cook until it's cooked through.
   🕒 10:16
7. Once the chicken is cooked through, remove it from the frying pan.
   🕒 12:30
8. In the oil remaining in the frying pan, sauté the minced garlic and ginger. Once fragrant, add 1 tsp doubanjiang and 1 tbsp ketchup and continue to sauté.
   🕒 12:39
9. Once it forms a paste, add ½ can canned tomatoes, 1 tsp oyster sauce, 1 tsp chicken stock, and ½ tbsp sugar, then simmer until thickened.
   🕒 13:12
10. Once it starts to sizzle, add the minced green onion and 1 tsp sesame oil, then mix everything together. [Pro Tip!] Adding sesame oil at the end significantly enhances the flavor.
    🕒 14:23
11. Return the cooked chicken to the frying pan and toss it well with the sauce.
    🕒 14:42