Steps

1. Peel and finely chop 1/2 medium onion (120g).
   🕒 00:41
2. Remove the skin from 200g chicken breast (approx. 1 small fillet), open it into two, and cut into 1cm cubes.
   🕒 00:52
3. Finely chop the removed chicken skin.
   🕒 01:03
4. Place the chopped chicken breast and chicken skin in a bowl.
   🕒 01:13
5. Add 1 tbsp Cooking Sake (Rice Wine), 2 tsp Soy Sauce, 1 tsp Chinese Soup Base (Granules), 1 tsp Sesame Oil, 1 tsp Grated Garlic, 1 tsp Grated Ginger, and 1 Egg to the bowl, and mix to marinate the chicken.
   🕒 01:27
6. Add 2 tbsp All-Purpose Flour, 2 tbsp Potato Starch, and the finely chopped onion. Mix well until there are no lumps.
   🕒 01:38
7. Heat about 3mm of oil in a frying pan over medium heat.
   🕒 01:51
8. Once the oil is hot, scoop the mixed ingredients with a spoon and place them in the pan in a circular shape. (This is the key!) If the ingredients scatter or float in the oil, gently press them down to shape.
   🕒 02:10
9. Flip when the bottom is browned.
   🕒 02:46
10. Gather any remaining ingredients from the bowl with a spoon and place them on top of the cooking chicken pieces to use everything efficiently.
    🕒 02:55
11. Fry for about 6 minutes until golden brown all over. Remove from the pan and drain the oil.
    🕒 03:18
12. Once drained, plate the chicken. Serve with mayonnaise on the side if desired.
    🕒 03:44