Steps

1. Cut Sweet Potato (1/2 large, approx. 200g) into bite-sized irregular pieces. Soak in water for 5-10 minutes to remove bitterness.
   🕒 00:38
2. Trim excess tendons from Chicken Thigh (1 small, approx. 250g) and cut into bite-sized pieces.
   🕒 00:54
3. In a bowl, combine Soy Sauce (1.5 tbsp), Mirin (Sweet Rice Wine) (1.5 tbsp), and Sugar (2 tsp). Mix well.
   🕒 01:07
4. Lightly drain the soaked sweet potato. Place in a microwave-safe container, cover with plastic wrap, and microwave at 600W for 3 minutes. This step ensures the sweet potato is thoroughly cooked inside and its sweetness is enhanced.
   🕒 01:16
5. Place the cut chicken in a resealable bag. Add Salt (a pinch), Pepper (a pinch), and All-Purpose Flour (1 tbsp). Close the bag and shake to coat the chicken evenly. Coating with flour prevents moisture and flavor from escaping the chicken, resulting in a juicy finish and better sauce adhesion.
   🕒 01:38
6. Heat Vegetable Oil in a frying pan over medium heat. Once hot, place the chicken pieces skin-side down in the pan.
   🕒 01:52
7. Once the skin is browned, flip the chicken over.
   🕒 02:18
8. Push the chicken to one half of the pan. Add the microwaved sweet potato to the empty space. Cover with a lid and steam-fry over medium-low heat for 2 minutes.
   🕒 02:21
9. Re-mix the combined seasonings and pour them into the frying pan. Cook over medium to medium-high heat, stirring until the sauce thickens and coats the ingredients.
   🕒 02:45
10. Once the ingredients are coated with the sauce, transfer to a plate. Sprinkle with Toasted Sesame Seeds (to taste) and serve. Enjoy!
    🕒 03:17