Steps

1. Cut 350g of chicken breast lengthwise into half, then slice into 1cm to 1.5cm thick pieces. If the breast is large, cut it in half again into bite-sized pieces.
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2. Add 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt to the sliced chicken breast, massage, and let it sit for about 10 minutes.
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3. Peel and grate 1/2 onion (approx. 100-120g).
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4. In a separate bowl, combine the grated onion with 2 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 2 tsp Vinegar, 1 tbsp Sugar, and 1 tsp Grated Garlic. Mix well.
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5. Add 2 tbsp Potato Starch to the chicken breast that has been resting for 10 minutes, and coat evenly.
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6. Heat vegetable oil in a frying pan. Once hot, arrange the potato starch-coated chicken pieces and cook until browned and the edges start to change color.
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7. Flip the chicken, cover the pan with a lid, and steam-fry over medium-low heat for about 1 minute.
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8. Pour the prepared onion sauce over the steamed chicken, cover again with the lid, and steam-fry for 2 minutes.
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9. Remove the lid and continue to cook, stirring to coat the chicken with the sauce and allowing the moisture from the onions to evaporate. (Key Tip!) Cook thoroughly to remove the onion's raw pungency and bring out its sweetness.
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10. Once the onion's pungency is gone and the sauce has coated the chicken, plate it. Drizzle any remaining sauce from the pan generously over the chicken. Sprinkle with dried parsley if desired.
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