Steps

1. Cut one chicken breast (300g) in half lengthwise, then diagonally into 1cm thick slices, and further into thin strips about 1cm wide.
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2. Place the cut chicken in a resealable bag, add 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt, mix well, and let it marinate for about 10 minutes.
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3. In a separate bowl, gradually whisk in 1 tbsp Mayonnaise and 6 tbsp Water until smooth.
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4. Once the mayonnaise and water mixture is combined, add 4 tbsp All-Purpose Flour, 2 tbsp Potato Starch, 2 tsp Aonori (Dried Green Seaweed), and a pinch of Salt and Pepper, then mix to create the batter.
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5. Add 2 tbsp All-Purpose Flour to the bag with the marinated chicken. Seal the bag, inflate it with air, and shake to coat the chicken evenly with flour.
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6. Heat about 3cm of oil in a frying pan to a medium temperature of 170°C (340°F). A good indication is when small bubbles immediately form around a chopstick inserted into the oil.
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7. Dip the floured chicken into the batter, letting any excess drip off. It's best to add the chicken to the oil while it's still slightly stretched out.
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8. Fry the chicken for about 3-4 minutes. If tempura scraps float to the surface during frying, remove them as they can make the oil dirty.
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9. Remove the fried chicken from the oil and drain on a wire rack.
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10. Coat and fry the remaining chicken in the same manner.
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11. Once drained, plate and serve. If you find it a bit bland, it's also delicious with extra salt or a side of mayonnaise.
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