Japanese Chicken Korokke | Crispy Street Food Potato Croquettes

Peel the potatoes, cut them into even cubes, and place them in cold, salted water to cook. Once boiling, cook until completely soft, about 15-20 minutes. Drain thoroughly, return to the warm pot, and mash until smooth with a potato masher. Allow the steam to evaporate a bit so the mash does not become too wet.

Meanwhile, finely chop the chicken breast fillet into very small pieces (or mince it), and finely dice the onion. Melt the butter in a pan, add the onion, and sauté until translucent, about 3-4 minutes. Then add the chopped chicken breast and cook until it turns white.

Season the meat mixture with the soy sauce, granulated sugar, a pinch of salt, and freshly ground black pepper. Simmer for another 3-4 minutes until the juices have almost completely evaporated and the meat is cooked through. Turn off the heat, then stir the chicken-onion mixture into the mashed potatoes. Mix thoroughly, then let cool to room temperature (or refrigerate for 15 minutes) so that it is easy to shape.