Steps

1. Make several cuts on 8 chicken drumettes with kitchen scissors. This is the key! It helps to shorten cooking time and allows flavors to penetrate better.
   🕒 01:37
2. Season the cut drumettes with salt (to taste), pepper (to taste), and 2 tbsp cooking sake (rice wine) and let it marinate.
   🕒 01:53
3. Cover the seasoned drumettes with plastic wrap and microwave.
   🕒 02:17
4. Generously coat the microwaved drumettes with potato starch (as needed).
   🕒 02:46
5. In a bowl, combine 1/2 tbsp sesame oil, 2 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), 1 tsp sugar, 1 tbsp ketchup, 1 tbsp chicken steamed juice, grated garlic (1 clove), and grated ginger (1 clove). Mix well.
   🕒 03:08
6. Lightly grease a frying pan with vegetable oil (as needed).
   🕒 04:08
7. Place the potato starch-coated drumettes in the frying pan and cook over medium-high heat until golden brown and crispy on the surface. This is the key! Arrange the drumettes like a pyramid, leaning them against each other to ensure even cooking for both thin and thick parts.
   🕒 04:12
8. Once evenly browned, turn off the heat and wipe away any excess oil from the frying pan.
   🕒 05:35
9. With the heat off, mix the prepared sauce into the chicken in the frying pan until everything is coated.
   🕒 06:09
10. Arrange the sauced chicken on a plate.
    🕒 06:49
11. In a small frying pan, add 5 slices of sliced melting cheese and 2 tbsp milk.
    🕒 07:11
12. Gently heat the cheese and milk over low heat until melted and creamy.
    🕒 07:39
13. Once the cheese is melted, serve alongside the plated chicken.
    🕒 07:56