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1
Filling: Boil the chicken breast in salt water (add only a small amount of salt to the water).
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2
When the chicken is boiled, let it cool, and shred it apart.
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3
Discard the skin, but do not discard the boiling water.
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4
Set it aside for later use!
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5
Leave the skin on the tomato and roughly chop.
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6
Finely mince the onion.
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7
Add vegetable oil to a frying pan, stir-fry the onion, add the shredded chicken breast and stir-fry.
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8
Add the tomato, stir-fry until all of the moisture has evaporated, and season with salt and pepper.
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9
Batter: Boil the potatoes, and finely mash them up.
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10
Add the milk and the consomme cube in a saucepan, and simmer over low heat to dissolve the consomme cube.
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11
Continue heating the saucepan over low heat, and stir while adding the flour in several batches.
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12
Once the mixture becomes firm, add the mashed potatoes in several batches.
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13
Pour in a small amount of the chicken breast boiling water, stirring consonantly to prevent it from burning.
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14
Once the batter comes together and stops sticking to the pan, the batter is ready.
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15
Once the batter is completely cooled, wrap the filling in it, and make a tear-drop shape.
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16
Coat it with the egg white, cover with panko, and deep-fry until golden brown.
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17
Be sure to deep fry at a high temperature!
