Cut chicken breast horizontally to open it, cover with plastic wrap, and flatten with a rolling pin to halve the thickness. Season both sides with salt and pepper, then coat with potato starch.

Place shiso leaves and melting cheese on one side of the chicken, fold it, and secure with toothpicks at three points.

Mix all ingredients for the teriyaki sauce in a bowl.

Heat salad oil and garlic in a frying pan over low heat until garlic turns golden brown, then remove the garlic.

In the same pan, place the stuffed chicken skin-side down and cook over medium heat until browned. Flip and cover with a lid, cooking on low heat for 8–10 minutes until fully cooked.

Add the teriyaki sauce to the pan and cook until it thickens, coating the chicken. Remove toothpicks and slice into bite-sized pieces.