Ingredients

• water (water)
• 750 g potatoes (650 gram, peeled)
• 2 corn
• 3 g salt (½ tsp)
• 2 bay leaves
• 30 g butter (unsalted)
• 3 g red bell pepper powder (1 tsp)
• 3 g garlic powder (1 tsp)
• 2 g black pepper powder (⅔ tsp)
• 3 g salt (½ tsp)
• 350 g chicken breast
• 3 g salt (½ tsp)
• 3 g garlic powder (1 tsp)
• 1.5 g black pepper powder (½ tsp)
• 2 g red bell pepper powder (⅔ tsp)
• 2 g ginger powder (⅔ tsp)
• 15 ml olive oil
• 60 g honey
• 30 g ketchup
• 15 g sweet soy sauce
• lettuce
• red onion
• sesame seed

Instructions

1. Peel and cut the potatoes into pieces. Cut the corn cobs into pieces.

2. Bring plenty of water to a boil in a saucepan. Add the potatoes, corn cobs, salt, and bay leaves. Cook for 15-20 minutes or until the potatoes are tender. Drain.

3. Heat the butter in a frying pan over medium heat. Add the potatoes, paprika powder, garlic powder, black pepper, and salt. Fry until golden brown in a few minutes. Add the corn and fry together.

4. Cut the chicken breast into coarse pieces. Add the salt, garlic powder, black pepper, paprika powder, ginger powder, and olive oil. Mix well.

5. Put the honey, ketchup, and sweet soy sauce in a bowl. Mix until smooth.

6. Fry the chicken breast in a frying pan until cooked on both sides (3-4 minutes on each side).

7. Heat the honey sauce in the same pan over medium heat. Add the chicken breast and cook both sides.

8. Arrange the potatoes, corn, lettuce, and red onion on a plate. Place the chicken in honey sauce on top. Garnish with sesame seeds.