Steps

1. Lightly crush 5g garlic to prepare.
   🕒 01:41
2. Cut 350g chicken breast in half, then slice diagonally into long, thin strips to form stick shapes. 【Tip!】 Cutting into sticks makes it easier for the coating to adhere, resulting in a crispier texture.
   🕒 02:17
3. Grate the crushed garlic into a bowl (or use tube garlic), then add Dashida 1 and 1/3 tsp, black pepper to taste, and sugar 2/3 tsp.
   🕒 02:40
4. Add the sliced chicken breast to the bowl and thoroughly massage by hand.
   🕒 03:07
5. Let the seasoned chicken breast rest for 10 minutes.
   🕒 03:13
6. In a separate bowl, combine 15g potato starch and 45g cake flour.
   🕒 05:10
7. Add 5 tbsp soy milk and mix until the mixture becomes thick and pasty. 【Tip!】 The aim is a consistency where the liquid doesn't drip when lifted. This will be the first creamy coating.
   🕒 05:26
8. Put 80g cake flour and 10g potato starch into a plastic bag.
   🕒 06:11
9. Add garlic powder 1/2 tsp, Ajishio 2/3 tsp, and black pepper to taste to the bag, close the opening, and shake well to mix. 【Tip!】 This double coating creates the super crispy texture.
   🕒 06:34
10. Heat frying oil over medium heat.
    🕒 07:09
11. Dip the seasoned chicken breast into the creamy coating prepared in step_7, allowing any excess to drip off.
    🕒 07:15
12. Place the chicken breast from step_11 into the plastic bag containing the flour mixture prepared in step_9, and shake the bag to ensure the flour adheres thoroughly to all sides.
    🕒 07:15
13. Fry the chicken breast from step_12 in the oil heated to medium heat, frying in two batches.
    🕒 07:53
14. Once golden brown, remove from oil and drain. 【Tip!】 To prevent the chicken breast from becoming tough, remove it from the oil as soon as it's colored.
    🕒 08:15
15. Sprinkle the freshly fried Crispy Chicken with Ajishio to taste, if desired.
    🕒 08:59