Slice the chicken breast into approx. 1cm pieces.
Place in a bowl, add salt and cooking sake, mix well and leave to sit briefly.
Bring a pot of water to the boil.
Finely chop the leek and fry in sesame oil.
Once softened, add soy sauce, cooking sake, vinegar, sugar, ginger and sesame seeds, and stir-fry until combined.
Coat the chicken in potato starch in a bowl, then boil in water for about 3 minutes.
Once cooked through, remove from the water, pour over the sauce, and it’s done.
