Steps

1. Peel and cut potatoes (2 medium, approx. 250g) into 8 wedges, removing any eyes.
   🕒 00:36
2. Place the cut potatoes in a microwave-safe dish, cover with plastic wrap, and microwave on 600 watts for 2.5 minutes.
   🕒 00:45
3. In a bowl, mix together Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Soy Sauce 2 tsp, Oyster Sauce 2 tsp, and Sugar 2 tsp.
   🕒 00:57
4. Trim excess fat and sinew from chicken thigh 1 large (approx. 250g) and cut into bite-sized pieces.
   🕒 01:11
5. Place the cut chicken in a food bag along with salt a pinch, black pepper a pinch, and all-purpose flour 1 tbsp. Close the bag and shake to coat the chicken evenly with flour. [This is the key!] Coating with flour prevents the chicken's juices from escaping, ensuring a juicy result and helping the sauce adhere better.
   🕒 01:22
6. Heat vegetable oil in a frying pan over medium heat.
   🕒 01:37
7. Arrange the chicken pieces, skin-side down, on one side of the hot pan. Place the microwaved potatoes on the other side.
   🕒 01:50
8. Sear the chicken until the skin side is golden brown.
   🕒 02:02
9. Flip the chicken and then flip the potatoes.
   🕒 02:10
10. Cover the pan and steam-fry over medium-low heat for 2 minutes.
    🕒 02:23
11. Wipe away any excess oil from the pan with a paper towel. [This is the key!] By cooking the potatoes in the juices and oil released from the chicken, the potatoes will absorb the chicken's delicious flavor.
    🕒 02:39
12. Re-mix the sauce mixture and pour it into the pan.
    🕒 02:50
13. Cook over medium to medium-high heat, allowing the liquid to reduce while stirring to coat. [This is the key!] Adding oyster sauce provides richness, creating a savory and glossy teriyaki-chicken-like flavor with a Chinese twist.
    🕒 02:58
14. Plate the dish and sprinkle with chopped green onions to serve.
    🕒 03:14