Steps

1. Remove the skin from 1 chicken breast (350g), butterfly it, and cut into 1cm cubes. Finely chop the skin as well.
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2. Add 1/2 tsp salt, 1 tsp sugar, and 1 tbsp mayonnaise to the cut chicken breast. Massage to coat evenly and let sit for 10 minutes.
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3. In a bowl, add 150g silken tofu and mix with a whisk until it forms a paste.
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4. To the tofu paste, add 2 tsp soy sauce, 2 tsp sesame oil, 1 tsp minced garlic, 1 tsp grated ginger, and 2 tbsp toasted sesame seeds. Mix well.
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5. Further add 3 tbsp all-purpose flour and 2 tbsp potato starch. Mix until there are no lumps.
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6. Add the chicken from step 2 (after resting for 10 minutes) to the tofu and flour mixture. Mix well.
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7. Heat oil in a frying pan over medium heat.
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8. Once the pan is heated, scoop the chicken and tofu mixture with a spoon and place it into the pan, shaping it into rounds.
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9. Fry over medium heat for about 3 minutes until the bottom is golden brown. Flip.
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10. Flip and fry for 2.5 to 3 minutes more until the surface is nicely browned. Remove from the pan. (Key Tip! Marinating the chicken breast with salt, sugar, and mayonnaise makes it moist and tender. Pureeing the tofu as a paste adds volume and creates a fluffy texture.)
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11. For a flavor variation, try mixing some Aonori (dried green seaweed) into a portion of the cooked tofu chicken bites before frying.
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12. If making ahead for meal prep, consume within 3 to 5 days.
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