Coxinha (Chicken Fritters)

Boil the potatoes and the chicken, reserving the chicken cooking broth.

Mash the cooked potatoes and mix them with the reserved chicken cooking broth.

Add the all-purpose flour, salt, and vegetable oil to the potato and broth mixture, mixing until a smooth dough forms.

Prepare the Asian filling with the shredded chicken, garlic, onion, paprika, black pepper, and sesame oil.

Form small balls with the dough and flatten each one into a thin shell.

Place the filling in the center of each shell and close it, shaping it into a coxinha (teardrop shape).

Dip the coxinhas first in water and then in breadcrumbs to coat.