Cut each stick of string cheese into 10 equal pieces, making 20 pieces in total.

In a bowl, mix ground chicken, half of the potato starch, and the ☆ seasonings until the mixture becomes sticky.

In another bowl, combine the canned corn with the remaining potato starch, then add this mixture to the chicken mixture.

Divide the chicken mixture into 20 portions and wrap each portion around a piece of string cheese, forming a ball.

Heat salad oil in a frying pan to 170°C (1cm depth) and fry the chicken balls, rolling them occasionally until cooked through.