Steps

1. Cut 200g of chicken breast into 2-3cm cubes.
   🕒 00:54
2. Place the cubed chicken breast in a food processor and process until minced. (Key Tip! If you don't have a food processor, chop it finely with a knife or use pre-minced chicken.)
   🕒 01:03
3. To the minced chicken, add 1/2 beaten egg, 1/4 tsp salt, a pinch of pepper, 2 tbsp breadcrumbs, and 1 tsp grated garlic. Process until combined to form the meat mixture.
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4. Spread an adequate amount of breadcrumbs for coating on a flat plate or tray. Finely crush the breadcrumbs with your fingertips. (Key Tip! Finely crushing the breadcrumbs allows them to adhere evenly to the chicken.)
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5. Scoop the meat mixture with a spoon and drop it onto the crushed breadcrumbs. Coat the meat with the breadcrumbs from above, pressing down to flatten and spread it thinly. (Key Tip! To avoid touching the meat mixture directly and to spread it thinly without getting your hands messy, work with the breadcrumbs.)
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6. Pour about 1cm deep of oil into a frying pan and heat over medium heat.
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7. Once the oil is hot enough that breadcrumbs dropped in immediately sizzle and bubble, carefully add the breadcrumb-coated chicken.
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8. Once the first side is golden brown, flip it over and fry the other side until golden brown as well.
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9. Remove the chicken when both sides are golden brown and drain excess oil.
   🕒 03:09
10. Fry the remaining meat mixture in the same way.
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11. While the chicken is draining, mix 1 tbsp ketchup, 1 tsp yakiniku sauce, and 1 tsp honey in a bowl to make the barbecue sauce.
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12. Arrange the fried chicken chips on a plate.
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