Steps

1. Remove the skin from the chicken breast, then slice it into approximately 1cm thick pieces, cutting against the grain.
   🕒 01:43
2. Place the sliced chicken in a bowl. Add 1 tbsp Sugar, 1 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1/2 tsp Grated Garlic, and 1/2 tsp Grated Ginger for the marinade and rub it in well. (Key Tip! Adding sugar makes the meat moist.)
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3. Once the marinade is well rubbed into the chicken, let it sit for about 20 minutes to allow the flavors to penetrate.
   🕒 04:08
4. Shred the cabbage and soak it in water to make it crisp.
   🕒 04:17
5. In a separate bowl, add 100g All-purpose Flour and mix thoroughly with a whisk after adding 200cc Beer to create the batter. (Key Tip! The carbonation in the beer is key to making the coating crispy. Sparkling water can also be used as a substitute.)
   🕒 04:51
6. Thoroughly drain the water from the crisped shredded cabbage and chill it in the refrigerator.
   🕒 06:18
7. In a small dish, mix 1 tbsp Soy Sauce, 2 tbsp Vinegar, and 1/2 tbsp Mirin (Sweet Rice Wine) for the dipping sauce.
   🕒 06:30
8. Pat the marinated chicken dry with paper towels to remove excess liquid.
   🕒 07:01
9. Lightly coat the dried chicken with All-purpose Flour all over. (Key Tip! Applying a dusting of flour beforehand helps the batter adhere better.)
   🕒 07:30
10. Dip the chicken pieces into the batter.
    🕒 08:07
11. Heat frying oil to 170℃ (340℉). Carefully add the battered chicken pieces, and do not move them for about 1 minute until the coating sets.
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12. Once the coating has somewhat solidified, flip the pieces and fry for a total of 2-3 minutes. Once fried, drain the excess oil. (Key Tip! Overcooking chicken breast will make it dry, so check the color and remove it from the oil promptly.)
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13. Fry the remaining chicken pieces in the same way.
    🕒 09:23
14. Arrange the fried Tori-ten on a plate. Serve with the chilled shredded cabbage, Lemon slices (to taste), Mustard (to taste), Salt (a pinch), Pepper (a pinch), and the prepared vinegar-soy sauce dip. Completion!
    🕒 10:07