• Gather all the ingredients.
  

To Mix the Sauce

• Add 1 Tbsp sake, 1 Tbsp mirin, 1 Tbsp miso, 1 tsp soy sauce, 1 tsp honey, and 2 tsp doubanjiang (spicy chili bean paste) to a small bowl. Stir well to dissolve the miso. Set aside.
  

To Prepare the Chives and Chicken

• Cut off the tough ends of 1 small bunch garlic chives (Chinese chives or Nira). Slice the leafy parts into 1½-inch (4-cm) pieces.
  
• Slice 1 chicken breast into 1½-inch (4 cm) squares of equal thickness. I use the sogigiri Japanese cutting technique. To do this, tilt your knife back and slice at a slanted angle. This creates a thinner, flatter pieces with an open surface area so the chicken cooks evenly and at the same rate in the frying pan.
  
• Season the chicken pieces on both sides with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
  
• Lightly dredge the chicken with 2 Tbsp all-purpose flour (plain flour). Tip: I put the chicken and flour in my favorite stainless prep tray and shake together for the perfect light coating.
  

To Cook

• Preheat a large frying pan or carbon steel pan over medium heat. When it's hot, add 1 Tbsp toasted sesame oil. When the oil is hot, add the chicken. leaving space between the pieces. I cooked it in two batches. This allows the air to circulate so they sear nicely. Cover and cook for 3 minutes.
  
• When the chicken is slightly brown on the bottom, flip over the pieces and sear the other side for 2 minutes. If your pieces are thick, cover the pan and cook for 3 minutes. Remove to a tray. Repeat searing the remaining chicken. Tip: Make sure that the chicken is almost cooked through at this stage. You will only cook it briefly at the end to toss with the sauce and garlic chives.
  
• Once both batches are done, add all the chicken back into the pan. Then, add the garlic chives.
  
• Toss together the chicken and chives to heat. Then, add the sauce. Mix to combine.
  
• Coat the ingredients well with the sauce quickly before it thickens. Transfer to a serving plate and enjoy.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.