Steps

1. Make about 3 incisions on both sides of 500g chicken drumettes until you hit the bone. [Pro Tip!] Making incisions until the bone ensures even cooking and better flavor absorption.
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2. Place the prepped 500g chicken drumettes in a bowl.
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3. Add 1/3 tsp salt, 4 dashes MSG(Ajinomoto) (MSG), black pepper to taste, 4 dashes oregano, and 4 dashes garlic powder to the drumettes.
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4. Thoroughly rub the seasonings into the chicken.
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5. Let the seasoned drumettes rest for 10-15 minutes. [Pro Tip!] Drumettes with incisions absorb flavor well with just about 10 minutes of marinating.
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6. In a separate bowl, add the marinated drumettes, then sequentially add 20g potato starch, 20g cake flour, 8g mayonnaise, 2 pinches salt, 1 tsp soy sauce, 2 dashes MSG(Ajinomoto) (MSG), 3 dashes garlic powder, 3 dashes oregano, and black pepper to taste.
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7. Finally, add 2 tbsp carbonated water, mix well, and coat the drumettes thoroughly. [Pro Tip!] The oil in the mayonnaise and the bubbles from the carbonated water will make the coating extra crispy.
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8. Heat frying oil in a pan over medium heat.
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9. Add the coated drumettes and fry for about 5-6 minutes. The oil should cover the drumettes halfway; flip them to cook evenly. [Pro Tip!] Frying them 'half-submerged' with less oil creates a temperature difference with the air, resulting in an extra crispy coating.
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10. Once fried, transfer the drumettes to a colander lined with kitchen paper (placed over a tray) to drain excess oil. [Pro Tip!] Placing them on a well-ventilated colander instead of a tray helps maintain their crispiness.
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11. Fry the remaining drumettes in the same way over medium heat for about 5-6 minutes, then drain the oil.
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12. Arrange on a plate, sprinkle with Ajishio (Seasoned Salt) to taste and garlic powder to taste if desired, and serve with lemon wedges. Enjoy!
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