Steps

1. Cut 1 chicken breast (approx. 350g) into 3 large pieces. [This is the secret!] Cutting along the grain makes it juicier.
   🕒 01:07
2. Lightly pound the surface of the cut chicken with a knife to create jagged edges. [This is the secret!] Pounding softens the meat and helps the spices and coating adhere better.
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3. Transfer the pounded chicken to a bowl.
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4. Add 1 tsp grated garlic and 1 tsp Spice 21 to the chicken in the bowl and rub thoroughly. [This is the secret!] Spice 21 alone creates an authentic restaurant flavor. It also contains salt, so you don't need to add any extra.
   🕒 02:58
5. In a separate container, mix 1 egg and 2 tbsp milk to make the egg wash.
   🕒 04:23
6. Add half of the prepared egg wash to the seasoned chicken and rub. [This is the secret!] The egg wash adds umami, keeps it moist and tender, and helps to eliminate any gamey odor.
   🕒 04:40
7. In another bowl, combine 4-5 tbsp potato starch, 4-5 tbsp all-purpose flour, and 1 tbsp Spice 21 for coating. Mix lightly to create the coating mixture. [This is the secret!] Flour adds umami, while potato starch provides crispiness. Adding spices to the coating also creates a restaurant-like spicy flavor.
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8. Generously coat the chicken, which has been mixed with the egg wash, with the coating mixture.
   🕒 06:05
9. Lightly dust off the excess coating from the chicken, then dip it into the remaining half of the egg wash. [This is the secret!] A double coating locks in flavor, creates a thicker crust, and enhances crispiness.
   🕒 06:23
10. Coat thoroughly with the coating mixture again. Ensure the entire surface is evenly coated with no wet spots. [This is the secret!] Spreading the coating evenly over the skin side will result in a crispier finish.
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11. Heat frying oil (as needed) in a frying pan to about 170℃ (340°F). The oil should come up to about half the height of the chicken.
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12. Lightly dust off the excess coating and carefully place the chicken into the hot oil, skin-side down, spreading the skin out.
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13. Gently move the chicken pieces around while frying to ensure even cooking. [This is the secret!] Be careful not to overheat, as the coating can burn easily.
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14. Fry the other side similarly, changing positions, until golden brown and crispy.
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15. Once fried, drain the oil and place the chicken pieces upright against a surface to allow residual heat to finish cooking and keep them moist. [This is the secret!] Placing them upright prevents the bottom from becoming soggy.
    🕒 09:23