照燒雞肉組合

Trim any tendons and excess skin from the chicken. Put the chicken in a plastic bag along with the cooking sake, allowing it to marinate for some time. Meanwhile, thinly slice the garlic and cut the onion into thin pieces, about 1/4 inch (5mm) in width.

To prepare the sauces: In one bowl, combine all the ingredients listed for sauce [A] and stir them together until they are well mixed. In a separate bowl, do the same for all the ingredients designated for sauce [B], stirring until well combined.

Using paper towels, pat the chicken completely dry. Season it with a sprinkle of black pepper, then lightly coat it with potato starch (or cornstarch), making sure to shake off any extra.

Warm the vegetable oil in a skillet. Add the garlic, onion, and a pinch of salt (note: salt is not listed in the ingredients). Sauté these over medium heat until they become caramelized. Once done, remove them from the pan and set them aside.

Increase the heat to medium-high. Place the chicken, skin-side down, into the pan and cook until it's nicely browned. Flip the chicken over, add 1 tablespoon of sake, then cover the pan and steam it over low heat for about 5 minutes.

Take off the lid, then pour in the [A] sauce. Let it simmer over medium heat until the sauce thickens and well coats the chicken. Return the sautéed onion and garlic to the pan and stir everything together.

Cut the cooked chicken into bite-sized pieces and arrange them on a plate. Finish by drizzling the mayonnaise sauce over the chicken and sprinkling with chopped scallions.