Steps

1. Peel and grate 1/2 fresh onion (100g). Finely chop any remaining pieces and add them to the grater.
   🕒 00:46
2. In a bowl, combine the grated fresh onion, soy sauce 2 tbsp, mirin 1 tbsp, water 1 tbsp, sugar 1 tbsp, vinegar 2 tsp, and grated garlic 1 tsp. Mix well to create the sauce.
   🕒 01:06
3. Make a cut in the center of 1 chicken breast (300g) and butterfly it open so the thickness is uniform.
   🕒 01:24
4. Pound the chicken breast to even out the thickness and stretch it to be slightly larger.
   🕒 01:50
5. Sprinkle salt to taste on both sides of the chicken, then coat evenly with potato starch 2 tbsp. (Tip! Covering with plastic wrap and flipping the chicken allows for efficient coating, preventing the starch from becoming clumpy or peeling off due to moisture. The potato starch acts as a moisturizer, resulting in a juicy and tender texture.)
   🕒 02:01
6. Heat oil in a frying pan over medium heat.
   🕒 02:25
7. Once the pan is hot, reduce heat to medium-low and place the chicken skin-side down.
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8. Sear the chicken for 3-4 minutes until the skin is golden brown.
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9. Flip the chicken, reduce heat to low, cover, and steam for 2 minutes. (Tip! Searing the surface on low heat and then gently steaming ensures a moist and tender result.)
   🕒 03:02
10. After steaming, stir the prepared fresh onion sauce well and pour it into the frying pan.
    🕒 03:14
11. Increase heat to medium-high and let the sauce thicken while coating the chicken. (Tip! Simmering the sauce removes the raw onion's pungency, enhances its sweetness, and creates a thick, clingy sauce.)
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12. Once the sauce has thickened, turn off the heat and transfer to a serving plate.
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13. (Tip! If the sauce becomes too thick, add a little water to adjust the consistency.)
    🕒 03:53
14. Slice into desired portions and serve.
    🕒 05:29