Steps

1. In a bowl, combine Soy Sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, and Sugar 1 tsp. Mix well.
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2. Remove the husks and silk from 1 ear of corn, and cut it into 3 equal lengths.
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3. Stand the cut corn on a cutting board with the cut end down, and cut each piece into 4 equal portions.
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4. Trim excess sinew from 1 piece of Chicken Thighs (250g) and cut into bite-sized pieces.
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5. Place the cut corn and chicken thighs into a resealable bag. Add Potato Starch 2 tbsp, Salt (to taste), and Pepper (to taste). Close the bag and shake to coat everything evenly. (Key Tip!) Coating with potato starch helps the sauce adhere better.
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6. Heat vegetable oil in a frying pan over medium heat.
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7. Remove the corn from the bag and place it in the frying pan with the kernel side down. Cover and steam-fry for 2 minutes over medium heat. (Key Tip!) Steaming kernel-side down ensures the corn is cooked through.
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8. Flip the corn and push it to one side of the frying pan.
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9. In the empty space, place the chicken thighs skin-side down. Add any remaining corn kernels from the bag. (Key Tip!) Cooking the corn and chicken with a slight time difference ensures even cooking.
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10. Once the bottom is browned, flip the chicken and corn. Cook the corn on the unbrowned side.
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11. Cover and steam-fry for 2 minutes over medium-low heat.
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12. Add Butter 10g to the prepared sauce mixture and mix well.
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13. Pour the sauce into the frying pan. Stir and cook over medium to medium-high heat until the liquid has reduced and coats everything.
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14. Once the sauce has coated everything evenly, transfer to a plate and serve. (Key Tip!) No need to pre-boil the corn; this one-pan method makes it easy and delicious.
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