Chicken with Grated Onion Sauce

Pierce 1 piece of chicken thigh all over with a fork and cut it in half.

Sprinkle with a pinch of salt and let it sit for 5 minutes.

Prepare a Ziploc freezer bag.

Add the grated onion, vinegar, soy sauce, and sugar to the bag, and massage it well from the outside to mix.

Pat the chicken dry.

Add the chicken to the freezer bag, press out as much air as possible, seal the zipper, flatten it, and freeze.

On the day you plan to eat it, move it to the refrigerator in the morning to thaw. It will be thawed by evening.

Take the chicken and lightly wipe off the marinade. Save the marinade, as you will use it later.

Dust lightly with potato starch.

Lay Cookper frying pan foil in the pan before turning on the heat.

Place the chicken in the pan, cover, and cook over medium heat for 2 minutes, then lower the heat and cook about 3 minutes more. Flip it over and cook over low heat for 3 to 4 minutes.

Pour in the reserved marinade, cook until the chicken is coated, and remove from the pan. Cut into bite-sized pieces, arrange on a plate, add your choice of vegetables on the side, and top with mayonnaise or ichimi chili powder to finish.