Wash the chicken under running water and season with rice wine, pepper, and salt. Optionally, soak in milk to remove odors.

Cut the sweet potato into appropriate sizes.

Heat a pan on low heat, melt butter, and spread the seasoned chicken and sweet potato evenly in the pan.

Cover the pan and cook on medium heat, flipping occasionally. Avoid high heat to ensure thorough cooking.

Prepare the paprika and garlic by cutting them into suitable sizes.

Once the chicken and sweet potato are fully cooked, transfer them to a separate plate.

In the same pan, add a little oil and sauté garlic until fragrant.

Add paprika to the pan and stir-fry together. Optionally, add chili peppers for a spicy kick.

Mix soy sauce, water, cooking wine, honey, and ginger powder in the pan to create the sauce.

Simmer the sauce until slightly reduced.

Add the cooked chicken and sweet potato back into the pan and coat them with the sauce.

Finish by adding sesame oil and sesame seeds, mixing well.