Steps

1. Cut the 250g chicken breast in half lengthwise, then slice thinly to about 1cm thick. If the pieces are large, cut them into bite-sized portions.
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2. Place the cut chicken in a bowl, add 1 tbsp Cooking Sake (Rice Wine), and let it marinate for about 10 minutes.
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3. In a separate bowl, combine 1 Egg, 1 tbsp Mayonnaise, 1 tsp Chicken Bouillon Powder, a pinch of Salt, and a pinch of Pepper. Whisk the egg and mix well.
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4. Mix the egg mixture into the chicken, ensuring it's well coated.
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5. Add 2 tsp Aonori (Dried Green Seaweed) Powder and 2 tbsp Cake Flour, and mix thoroughly.
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6. Heat oil to a depth of about 3mm in a frying pan over medium heat. Drop a small amount of batter to check if the oil is hot enough.
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7. Coat the chicken pieces thoroughly with the batter and place them in the frying pan.
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8. Scrape the remaining batter from the bowl with a spatula and add it on top of the chicken. This remaining batter helps to increase volume and creates a beautiful finish.
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9. Cook for about 2.5 to 3 minutes until the bottom is browned, then flip. Cook the other side similarly.
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10. Once the chicken is browned all over, about 5-6 minutes in total, remove from the pan and drain the excess oil.
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11. Drain the oil and serve on a plate. Slicing the chicken breast thinly and marinating it with sake makes it tender and moist. The egg and flour coating acts as a barrier, trapping moisture inside to maintain tenderness. Adding egg to the batter results in a fluffy texture, making this dish filling and delicious even with inexpensive chicken breast.
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