Steps

1. Remove the skin from `1 chicken breast (approx. 300g)`, and cut into 4 pieces. Place the cut chicken in a plastic bag, season with `1 pinch of salt` for initial flavoring. (This is the key!) Cutting the chicken into 4 pieces ensures even cooking and a juicy result.
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2. In a small bowl, gradually add `3 tbsp mayonnaise` and `3 tbsp water` while stirring slowly to emulsify and create a simple batter. Be careful to prevent separation.
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3. In a large bowl, combine `2 crushed consommé cubes` (or `4 tsp granulated consommé`), freshly ground `6g black pepper`, `2 pinches of salt`, `1 tbsp sugar`, and `100g all-purpose flour`. Mix thoroughly. (This is the key!) Using freshly ground black pepper will release a professional aroma.
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4. Spread the prepared coating mixture onto a flat tray. Simultaneously, heat `500-600ml oil` in a 20cm pot over low heat.
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5. Place `25g all-purpose flour` in a plastic bag. Add the pre-seasoned chicken and dust it thoroughly with the flour. (This is the key!) Dust the chicken right before coating to prevent it from becoming soggy due to the chicken's moisture.
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6. Prepare another shallow tray and wipe it with a paper towel, then line it with plastic wrap.
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7. Take one piece of floured chicken and dip it into the batter. Then, firmly press the coating mixture from the flat tray onto the chicken, ensuring it adheres well. Place it on the plastic-wrapped tray. (This is the key!) To prevent the coating from peeling off, apply it carefully in three stages: dusting, batter, and coating. Use a tray for the coating rather than a bowl, and press firmly to ensure good adhesion.
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8. Adjust the frying oil temperature to `160℃ (320℉)`. (This is the key!) Accurately managing the oil temperature with a thermometer will prevent frying failures.
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9. Carefully place the coated chicken into the oil at `160℃ (320℉)` and fry for approximately `5 minutes`. Do not move the chicken for the first 1-2 minutes after placing it in the oil until the coating sets. Maintain a medium-low to low heat between `150℃-160℃ (300℉-320℉)` and flip the chicken about once per minute.
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10. Once fried, drain the oil well. Place the chicken on a wire rack set at an angle and let it rest for at least `2.5 to 3 minutes` to allow the juices to stabilize. (This is the key!) Resting after frying is crucial for stabilizing the meat juices, preventing undercooking, and ensuring a more delicious result.
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11. Before frying the next batch of chicken, always turn off the heat and carefully remove any fried debris from the oil.
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12. Fry the remaining chicken pieces in the same manner, applying the batter and coating mixture just before frying. It's important to apply the coating generously. (This is the key!) Coat the chicken right before frying. If the coating is too thin, you won't achieve a crispy texture, so make sure to coat it generously.
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13. Arrange the completed fried chicken on a serving plate.
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