• Chicken breast2 fillets (about 600g)
• White scallion (negi)15cm
• Cornstarchabout 5 tbsp
• Vegetable oilto taste
• ★Sake1 tbsp
• ★Sugar1 tsp
• ★Salt1/4 tsp
• ★Mayonnaise1 tbsp
• ★Sesame oil1 tbsp
• ★Lemon juice (store-bought)1 tbsp
• ★Sugar1/2 tsp
• ★Salt1/2 tsp
• Coarsely ground black pepperto taste

1. 1

   Mince the white scallion and place in a bowl. Add 1 tbsp sesame oil, 1 tbsp lemon juice, 1 tsp sugar, and 1/4 tsp salt. Mix well to make the scallion salt sauce.

2. 2

   Slice the chicken breast to about 1cm thickness and cut into bite-sized pieces. Place in a bowl and add 1 tbsp sake, 1/2 tsp sugar, 1/2 tsp salt, and 1 tbsp mayonnaise. Massage well and let sit for a few minutes.

3. 3

   Add about 5 tbsp cornstarch to the bowl and coat the chicken pieces thoroughly.

4. 4

   Heat a frying pan and add vegetable oil. Arrange the chicken pieces one by one and cook over medium heat for about 2 minutes covered with a lid.

5. 5

   Once the chicken changes color, remove the lid, flip each piece, and cook for 1-2 minutes over low heat.

6. 6

   Turn off the heat and let sit covered for 1 minute.

7. 7

   Transfer to a plate, pour the scallion salt sauce over the chicken, sprinkle with coarsely ground black pepper, and serve.

Don't use high heat as it will char the surface before the center cooks through. Adjust the heat as you go. Coating with cornstarch makes the chicken breast incredibly tender.

• Calories326 kcal
• Protein35 g
• Fat14 g
• Carbs16 g
• Sodium1.3 g