Tear the konjac into small pieces using a spoon to increase surface area.

Cut the chicken breast into bite-sized pieces and season with salt and pepper.

Coat the chicken pieces lightly with potato starch.

Heat salad oil in a pan and pan-fry the chicken until golden brown.

Add the torn konjac to the pan and stir-fry together with the chicken.

Prepare the sauce by mixing grated ginger, ponzu sauce, chicken stock powder, sliced chili, and sesame oil.

Pour the sauce over the chicken and konjac, then add chopped garlic chives.