Steps

1. Finely chop Baby Cheese (2 pcs) into about 15 pieces per cheese.
   🕒 00:52
2. Remove the skin from Chicken Breast (1 pc, 300g) and slice it into two pieces.
   🕒 01:01
3. Cut the opened chicken breast into 1cm cubes. Finely chop the chicken skin as well.
   🕒 01:08
4. Finely mince the chopped chicken breast and skin with a knife.
   🕒 01:25
5. Place the minced chicken into a bowl.
   🕒 01:34
6. Add Potato Starch (2 tbsp), Cooking Sake (Rice Wine) (1 tbsp), Mayonnaise (1 tbsp), Consommé Powder (1 tsp), Grated Garlic (1 tsp), and Coarse Black Pepper (a pinch) to the bowl. Mix by kneading it into the chicken.
   🕒 01:37
7. Add the chopped Baby Cheese to the mixed chicken and mix again.
   🕒 01:57
8. Spread Panko Breadcrumbs (to taste) on a tray or plate.
   🕒 02:03
9. Scoop the mixed chicken mixture with a spoon.
   🕒 02:08
10. Using two spoons, shape the mixture into balls and place them onto the spread panko breadcrumbs.
    🕒 02:12
11. Shape into flat circles, coating evenly with panko breadcrumbs. [Key Tip!] You can coat with panko by shaping with spoons without using eggs or flour.
    🕒 02:19
12. Heat a generous amount of oil in a frying pan over medium heat.
    🕒 02:40
13. Once the frying pan is hot, place the panko-coated chicken mixture in the pan.
    🕒 02:53
14. Cook until the bottom side is browned.
    🕒 03:01
15. Flip and cook the other side until it is also browned.
    🕒 03:10
16. Once both sides are browned and the cheese has melted, continue to cook until nicely golden brown and crispy. [Key Tip!] Even after the cheese melts, continue to cook until golden brown to enhance crispiness and aroma from the cheese.
    🕒 03:29
17. Remove from the pan and drain excess oil.
    🕒 03:55
18. Plate and serve.
    🕒 03:55
19. If you find the flavor a bit bland, serve with ketchup or mayonnaise.
    🕒 04:12
20. Crispy Chicken Cheese Patties are ready!
    🕒 04:20