Nori seaweed or shiso leaves (optional - for wrapping)
Cut the chicken thigh into bite-sized pieces. Rub in the ☆ ingredients and let sit. Pat dry any excess moisture with a paper towel, and coat the chicken lightly with flour.
Heat some oil in a frying pan and pan fry the chicken until both sides are browned. Cover the pan and steam-fry for a few minutes. Once cooked, take them out.
Wipe off any excess oil or residue on the frying pan. Turn the heat back on, and place the specified amount of cheese slices into the frying pan (depending on the amount of chicken used).
Once the corners of the cheese begin to bubble, place the chicken on top. Using the chicken as the core, wrap up with the cheese like you do when making a tamagoyaki wrapped omelette. It's done when the surface becomes crispy-looking.
You should also try wrapping the chicken with shiso leaves or nori seaweed.
Story Behind this Recipe
I came up with this side dish that the kids will love.
You don't need to use any oil when pan-frying the cheese, since the oil in the cheese will help it peel off the pan easily on it's own. Do not touch the cheese until its corners begin to bubble.