Steps

1. Remove the skin from 300g Chicken Breast and cut it in half lengthwise. Slice thinly about 5mm to 1cm thick, then cut into 5mm to 1cm wide strips. Finely slice the chicken skin as well.
   🕒 00:35
2. Place the chicken in a bowl, add 2 tbsp Cooking Sake (Rice Wine), 1 tsp Sugar, 1 tsp Granulated Consommé, 1 tsp Grated Garlic, and 1/4 tsp Salt. Mix well and let it sit for 10 minutes.
   🕒 01:11
3. Remove the eyes from 1 Medium Potato (approx. 130g) and cut into 2mm thick fine strips.
   🕒 01:32
4. Place the potato strips in a plastic bag, add 1 tbsp Potato Starch, close the bag opening, and shake to coat the potato strips evenly with starch.
   🕒 01:43
5. Add 2 tbsp Potato Starch to the chicken that has been resting for 10 minutes and mix well until the starch is evenly distributed. [Key Tip!] Marinating the chicken with sugar and seasonings and letting it sit before adding starch and grilling will result in a moist and tender finish.
   🕒 02:00
6. Add 1 tbsp Olive Oil to a frying pan and heat over medium heat.
   🕒 02:23
7. Spread the chicken in the heated frying pan.
   🕒 02:33
8. Layer the starch-coated potato strips over the chicken. [Key Tip!] Finely slicing and coating the chicken skin with starch, then layering it over the chicken, will create a solid layer between the potato and chicken, making it delicious.
   🕒 02:39
9. Reduce heat to medium-low and grill until the bottom is browned and set.
   🕒 02:47
10. After grilling for a few minutes and the top chicken layer becomes movable, transfer everything to a plate.
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11. Wipe off any excess oil from the frying pan with a paper towel.
    🕒 03:09
12. Return the chicken and potato layers to the frying pan and press down to shape.
    🕒 03:15
13. Cover with a lid and steam-grill over medium-low heat for 3 minutes. [Key Tip!] Flipping it over once during the steaming process ensures the potatoes are cooked through.
    🕒 03:29
14. After steam-grilling, drizzle a small amount of Olive Oil on the surface, increase heat to medium-high, and grill until a nice brown crust forms, ensuring the oil is absorbed.
    🕒 03:42
15. Once evenly browned, turn off the heat.
    🕒 04:04
16. Lightly season the potato layer with Salt and Pepper to taste.
    🕒 04:07
17. Transfer to a cutting board, cut into desired portions, and arrange on a plate.
    🕒 04:15
18. Garnish with Coarsely Ground Black Pepper and Dried Parsley as desired, and it's ready!
    🕒 04:27