Steps

1. Slice the 350g chicken breast in half lengthwise, then slice thinly into 1cm strips. If pieces are too large, cut into bite-sized pieces.
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2. Place the sliced chicken in a resealable bag. Add 1 tbsp Cooking Sake (Rice Wine), 1/4 tsp Salt, and 1 Egg. Close the bag and knead to coat the chicken.
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3. Let the chicken marinate for about 10 minutes.
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4. Add 2 tbsp Potato Starch, 2 tbsp All-Purpose Flour, 1 tbsp Aonori (Dried Green Seaweed) Powder, and Salt and Pepper to taste to the bag with the marinated chicken. Close the bag and knead to coat the chicken evenly with the batter.
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5. Heat about 1cm of oil in a frying pan over high heat until it reaches about 1cm deep.
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6. Once the oil is hot, reduce the heat to medium. Carefully place the chicken pieces into the pan, ensuring they are well coated with the batter.
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7. Once the bottom side is golden brown, flip the chicken pieces.
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8. When both sides are golden brown, remove the chicken from the pan and place on a plate lined with paper towels.
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9. Let rest for about 5 minutes, draining excess oil, to ensure the chicken is cooked through. Key Tip: Marinating with sake and salt beforehand increases the meat's moisture retention, resulting in tender and juicy chicken. Using a 1:1 ratio of potato starch to all-purpose flour helps to lock in the chicken breast's moisture, keeping it tender.
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10. Cook the remaining chicken pieces in the same manner.
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11. Drain off excess oil. Once the chicken is thoroughly cooked, arrange on a serving plate.
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12. If the flavor is too mild, serve with extra salt to taste.
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