Steps

1. Cut off the tip of the garlic and peel it.
   🕒 01:29
2. Bring the 350g chicken breast to room temperature, or if cold, heat in the microwave for 10-20 seconds.
   🕒 01:49
3. Cut the chicken breast into 1.5cm thick pieces. Cut vertically, not on an angle.
   🕒 02:05
4. Add grated 1 clove garlic (5g), grated 5g ginger, 1 tbsp white dashi, and 1 tbsp sake to the cut chicken breast and mix well.
   🕒 02:54
5. Let the chicken marinate at room temperature for 20 minutes.
   🕒 03:44
6. Heat about 1cm of vegetable oil in a small frying pan over medium heat.
   🕒 03:54
7. Combine 3 tbsp all-purpose flour and 2 tbsp potato starch in a bowl.
   🕒 04:22
8. Add 4 tbsp sparkling water and 1/4 tsp salt to the bowl and mix quickly, leaving the bubbles, to create the batter. [This is the key!] Using sparkling water makes the batter crispy.
   🕒 04:40
9. Coat the chicken, which has been marinating for 20 minutes, generously with the batter on both sides.
   🕒 05:17
10. Fry the battered chicken in the heated oil. Fry in about 2 batches to avoid overcrowding the pan.
    🕒 05:29
11. Once the surrounding batter turns golden, flip and fry both sides. Be careful not to overcook, as it will become tough.
    🕒 06:08
12. Once both sides are fried, stand them up to drain the oil and let them cook through with residual heat.
    🕒 06:36
13. Arrange the fried chicken tempura on a plate and serve with lemon. Sprinkle with salt if desired.
    🕒 08:08
14. If desired, make a dipping sauce by diluting 3 tbsp white dashi with 90ml hot water (a 1:3 ratio).
    🕒 09:16