Firstly, sear the chicken breast in pan, with medium low to low heat, cover with lid to make it cooked quicker.

Meanwhile, mix up all the ingredients of the seasoning mixture, and standby for black pepper sauce.

About 3-4 minutes later, make sure it is nicely browned, then flip it over, sear for another 3 minutes on the other side.

Remove the chicken breast from the pan.

Add in butter, use low heat to melt it.

Put in thicker onion slices and miced garlic into it and saute until fragrant, do not brown it.

Then add in crushed black pepper and white pepper powder, continue to stir on low for about 30 seconds, or until you smell the aroma of peppers.

Before pouring in the seasoning mixture, give it a good stir to make sure the corn starch isn’t stuck at the bottom.

Then pour in the seasoning sauce and bring it to a boil. Once the back of your spatula or spoon can be coated with a thin layer of sauce, your black pepper sauce is ready!

Take out 1/3 of the sauce from the pan and set aside.

Slice the chicken breast thinly (or shredded, if your preferred), then throw them into the pan.

Coat all the chickens with the sauce, add in some more sauce, if needed.

Put the thinly sliced red onion in, and mix evenly (keep it out and add together with shredded cabbage, if you want the raw spiciness of onion).

Make sure everything is well coated with black pepper sauce.

Bake or toast your bread or buns until nice and hot.

Place the black pepper shredded chicken breast on the bread—make sure you really pile it on, haha!

Top with shredded cabbage.

Drizzle over Japanese mayo and a touch of sriracha.

Cover with the other half of the bread and wrap it up.

Dinner’s ready!