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Chop the sweet potato into the bite-size pieces and soak them in water.
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Cut the chicken leg into the bite-size pieces,
rub them with honey, sake, soy sauce, and ginger juice, and marinate for 15 to 20 minutes.
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Thoroughly mix the honey, soy sauce, honey vinegar, and tobanjan.
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Heat the oil to a medium temperature, wipe any moisture from the sweet potato pieces in 1,
and fry them slowly for 4 to 5 minutes till fried completely through. When well fried, lift them out of the oil and drain.
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Add the beaten egg and starch to 2 and stir them well.
Put them into the oil at medium temperature and fry until crisp.
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Dress the hot 4 and 5 with 3.
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