Steps

1. Trim the ends off the sweet potato (1 medium, approx. 150g) and cut into 5mm cubes.
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2. Place the cut sweet potato in a microwave-safe container, cover with plastic wrap, and heat in a 600W microwave for 2 minutes. Let it cool slightly.
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3. Remove the skin from the chicken breast (1 piece, approx. 300g), then slice it open into two thin pieces and cut into 5mm cubes. Finely chop and add the chicken skin as well.
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4. In a bowl, add the cubed chicken breast and skin, then mix in 1 tbsp Cooking Sake (Rice Wine), 2 tsp Soy Sauce, 1 tsp Sesame Oil, salt and pepper to taste, and 2 tbsp Potato Starch. Mix well by kneading.
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5. Add the cooled sweet potato and 2 tsp Black Toasted Sesame Seeds, and mix further until everything is evenly combined. [Key Tip!] By using the sweet potato without rinsing it in water, the starch will adhere better to the chicken, helping the mixture hold together.
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6. Heat vegetable oil in a frying pan over medium heat.
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7. Lightly wet your palms with water, then form the mixed ingredients into flat, round patties and place them in the frying pan.
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8. Once the bottom is browned and firm, flip them over.
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9. After flipping, reduce heat to low-medium, cover with a lid, and steam-fry for 2.5 minutes.
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10. Once both sides are nicely browned and cooked through, transfer to a plate and serve. Enjoy!
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