Steps

1. Cut the chicken breast (300g) in half lengthwise, then thinly slice it into 1cm to 1.5cm thick pieces. Adjust to bite-sized pieces.
   🕒 00:48
2. Add 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp salt to the sliced chicken breast and mix well. Let it marinate for 10 minutes.
   🕒 01:05
3. Wash the small potatoes (3 pcs, 150g) with a scrub brush and remove any eyes.
   🕒 01:15
4. Wrap the potatoes in plastic wrap, place them on a heatproof dish, and microwave on 600W for 4 minutes. After microwaving, let them sit to cool slightly.
   🕒 01:28
5. In a bowl, combine 2 tbsp mayonnaise, 2 tsp soy sauce, 1 tsp sugar, 1 tsp grated garlic, and 1 tsp curry powder. Mix well. (Key Tip!) Adjust the amount of curry powder to your liking. If serving to children or those who dislike spicy food, reduce to 1/2 to 2/3 tsp.
   🕒 01:39
6. To the chicken marinated for 10 minutes, add 3 tbsp Potato Starch and coat evenly.
   🕒 02:14
7. Heat Vegetable Oil in a frying pan.
   🕒 02:24
8. Arrange the potato starch-coated chicken pieces in the heated frying pan and cook until browned on both sides.
   🕒 02:35
9. Flip the chicken, reduce the heat to medium-low, cover with a lid, and steam for 2 minutes.
   🕒 02:58
10. While steaming, remove the plastic wrap from the microwaved potatoes, and cut them into bite-sized pieces, about half or quartered.
    🕒 03:10
11. Once the chicken is cooked through, add the cooked chicken and the cut potatoes to the bowl with the prepared curry mayonnaise sauce.
    🕒 03:23
12. Coat everything thoroughly with the curry mayonnaise sauce. (Key Tip!) Mix in a bowl, not the frying pan, to prevent the mayonnaise from separating.
    🕒 03:32
13. Transfer to a plate and sprinkle with dried parsley to finish.
    🕒 03:58