Steps

1. Make a cut in the center of 350g Chicken Breast and open it into two pieces.
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2. Slice the chicken breast thinly into strips 5mm to 1cm wide.
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3. Finely chop the removed chicken skin and add it to the bowl with the sliced chicken breast. (This is a key tip! You can omit the chicken skin if you don't like it.)
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4. Add 2 tbsp Cooking Sake (Rice Wine), 1/4 tsp Salt, 1 tsp Sugar, 1 tsp Grated Garlic, and 2 tsp Sesame Oil to the bowl and mix well into the chicken.
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5. Let the chicken marinate for 10 minutes. (This is a key tip! Marinating with seasonings will make the chicken breast more tender.)
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6. After 10 minutes, add 2 tsp Aonori (Dried Green Seaweed) Powder and mix until the seaweed powder is evenly distributed.
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7. Next, add 2 tbsp Potato Starch and 60g Mixed Cheese, and mix until evenly distributed.
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8. Heat Vegetable Oil (to taste) in a frying pan over medium heat.
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9. Spread the mixed chicken mixture evenly in the heated frying pan.
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10. Cover with a lid and steam-fry for approximately 2 minutes 30 seconds to 3 minutes.
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11. Once the bottom is browned, transfer to a plate and pour any remaining oil from the pan over the chicken.
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12. Return the chicken to the frying pan and cook uncovered until the other side is also browned.
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13. Once the other side is golden brown, turn off the heat.
    🕒 03:10
14. Cut the cooked chicken into pizza-like slices.
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15. Arrange on a plate and sprinkle with Toasted Sesame Seeds (to taste) and Aonori (Dried Green Seaweed) (to taste).
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