Steps

1. Remove the skin from half a chicken breast.
   🕒 00:40
2. Cut the chicken breast in half lengthwise and slice thinly to about 1cm thick.
   🕒 00:46
3. Dice the thinly sliced chicken breast into 1cm cubes.
   🕒 00:52
4. (Optional) Finely chop the chicken skin and prepare it with the chicken breast.
   🕒 01:06
5. Add 1 tbsp of Cooking Sake (Rice Wine) to the diced chicken breast, rub it in, and let it sit for about 10 minutes.
   🕒 01:21
6. Peel the lotus root and slice it into thin, fan-shaped pieces about 5mm thick.
   🕒 01:37
7. Soak the fan-shaped lotus root slices in vinegar water for about 5 minutes, then drain well.
   🕒 01:51
8. Peel the potato, remove any eyes, and dice it into small cubes of about 5mm.
   🕒 01:59
9. Place the diced potato in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 2 minutes 30 seconds. After heating, rinse briefly under water and drain.
   🕒 02:03
10. Place the drained lotus root slices in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 2 minutes 30 seconds. After heating, rinse briefly under water and drain.
    🕒 02:17
11. Divide the prepared chicken breast into two portions.
    🕒 02:33
12. In a bowl, combine 2 tsp Soy Sauce, 2 tsp Sesame Oil, 1 tsp Sugar, 1/2 tsp Grated Garlic, 1/2 tsp Grated Ginger, and a pinch of Salt and Pepper. Mix well with the chicken.
    🕒 02:44
13. Add 100g of prepared lotus root (or potato) to the chicken mixture and mix.
    🕒 02:59
14. Once everything is mixed, add 2 tbsp Potato Starch and mix again. **(Key Tip!)** If the mixture isn't holding together, add a little more potato starch as needed.
    🕒 03:10
15. Remove the stems from the shiso leaves, then mince them finely. (5 leaves per type of vegetable.)
    🕒 03:26
16. Add the minced shiso leaves to the dough coated with potato starch and mix.
    🕒 03:37
17. Heat Vegetable Oil in a frying pan.
    🕒 03:48
18. Take portions of the mixed dough, shape them into balls with your hands, and place them in the hot oil. **(Key Tip!)** If you prefer not to get your hands messy, you can use a spoon to lightly shape and drop them into the pan.
    🕒 03:54
19. Flip the chicken bites when they start to brown on one side.
    🕒 04:20
20. Flip them over, cover the pan with a lid, and cook over medium-low heat for 2 minutes 30 seconds.
    🕒 04:31
21. Remove the lid. Once the bottom is nicely browned, they are done. Transfer to a plate.
    🕒 04:50
22. Mix the remaining chicken breast with potato (or lotus root), potato starch, and shiso leaves in the same way, and cook as instructed.
    🕒 05:25
23. Shiso Potato Crispy Chicken Bites and Shiso Lotus Root Crispy Chicken Bites are complete.
    🕒 06:04
24. **(Key Tip!)** Dicing the chicken breast and marinating it with sake makes it tender. The potato starch coating on the chicken breast acts as a barrier, retaining moisture and ensuring a moist and tender texture.
    🕒 07:38
25. **(Key Tip!)** The soy sauce-based seasoning, enhanced with ginger and garlic, is flavorful enough to be enjoyed on its own or with rice and drinks.
    🕒 08:13
26. **(Key Tip!)** Using potatoes results in a fluffy interior with the potato and a crispy exterior from the fried potato starch coating. These are also great for bento boxes or as make-ahead dishes.
    🕒 08:50