Boil chicken breast with aromatics like green onion, bay leaves, or onion skin until cooked.

Prepare garlic cloves and shishito peppers while chicken is boiling.

Rinse cooked chicken breast under running water and shred along the grain.

In a pan, combine soy sauce, water, cooking wine, sugar, corn syrup, and garlic. Bring to a boil.

Add shredded chicken breast to the boiling sauce and simmer briefly.

Add shishito peppers and cook until slightly softened.