Steps

1. Cut 3 small bell peppers (approx. 80g) in half lengthwise, and remove the stems and seeds.
   🕒 00:36
2. Mince the bell peppers.
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3. Remove the skin from 250g chicken breast and open it up into two pieces.
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4. Cut the chicken breast into 5mm to 1cm cubes.
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5. Finely chop the chicken skin. (Secret Tip!) The skin adds umami, so chop it finely. You can omit it if you dislike the texture.
   🕒 01:03
6. Place the chicken in a bowl. Add 1 tbsp cooking sake, 2 tbsp potato starch, 1 tsp chicken bouillon powder, 1 tsp sesame oil, 1 tsp grated garlic, pinch of salt, and coarsely ground black pepper (to taste). Mix well until the chicken is evenly coated.
   🕒 01:15
7. Add the chopped bell peppers and mix until everything is uniform. (Secret Tip!) Mix thoroughly until the bell peppers bind with the chicken to ensure they hold their shape when grilled.
   🕒 01:38
8. Heat oil in a frying pan over medium heat.
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9. Take portions of the mixture with your hands, shape them into flat circles, and place them in the frying pan. (Secret Tip!) If you want to avoid getting your hands dirty, you can use a spoon to shape them.
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10. Grill until a golden-brown crust forms on the bottom.
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11. Flip the chicken patties and reduce the heat to low-medium.
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12. Cover with a lid and steam for 2.5 minutes.
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13. Once cooked through, transfer to a plate.
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