Steps

1. In a bowl, combine 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), 2 tsp Sugar, and 1 tsp Grated Garlic. Mix well.
   🕒 00:38
2. Cut 200g Sweet Potatoes into bite-sized, irregular pieces.
   🕒 00:51
3. Soak the cut sweet potatoes in water for about 5 minutes to remove any bitterness.
   🕒 00:57
4. Drain the sweet potatoes and place them in a microwave-safe container. Cover with plastic wrap and microwave on 600W for 3 minutes. (This is the key!) Pre-heating in the microwave saves time and enhances their fluffy sweetness.
   🕒 01:03
5. Trim any excess sinew from 1 Chicken Thigh (250g) and cut into bite-sized pieces.
   🕒 01:16
6. Sprinkle a pinch of Salt on the chicken and coat evenly with Potato Starch (as needed). (This is the key!) Coating with potato starch prevents juices and flavor from escaping and helps the seasoning adhere better.
   🕒 01:28
7. Heat oil in a frying pan over medium heat.
   🕒 01:40
8. Arrange the pre-heated sweet potatoes on one half of the pan, and the chicken pieces, skin-side down, on the other half.
   🕒 01:55
9. Cook until the chicken skin is browned.
   🕒 02:09
10. Flip the chicken pieces once browned.
    🕒 02:18
11. Cover with a lid and steam-fry over medium heat for 2 minutes.
    🕒 02:28
12. Wipe off any excess oil from the frying pan with a paper towel.
    🕒 02:40
13. Mix the sweet potatoes and chicken together.
    🕒 02:45
14. Give the prepared sauce (from Step 1) another good mix.
    🕒 02:55
15. Pour the sauce into the frying pan.
    🕒 03:02
16. Add 10g Butter. As it melts, cook off some of the sauce's moisture and simmer to coat everything evenly.
    🕒 03:04
17. Transfer to a plate and serve.
    🕒 03:26