Steps

1. Remove the skin from the chicken breast and cut the chicken breast (1 piece) into long, thin sticks.
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2. Place the cut chicken breast in a resealable plastic bag. Add 1 tbsp soy sauce, 1/2 tbsp cooking sake (rice wine), 1 clove grated garlic, 1/3 tsp curry powder, and 1/4 - 1/3 tsp salt.
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3. Add a generous amount of coarsely ground black pepper and massage thoroughly through the bag to let the flavors penetrate. (Key Tip!) [02:30] We recommend using more pepper than curry powder for this recipe.
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4. Add 2 tbsp milk and massage again thoroughly. (Key Tip!) [03:07] Adding milk makes the chicken even more tender and juicy, and also improves the coating.
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5. Let it sit for a while.
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6. Add about half of the potato starch to the bag with the chicken and mix roughly. (Key Tip!) [04:02] This helps to seal in the juicy moisture.
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7. Add the remaining potato starch to the parts of the chicken still visible, ensuring it's thoroughly coated with a thick layer. (Key Tip!) [04:20] If the chicken is completely covered and not visible, it will fry up tender.
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8. Heat frying oil in a pot to an appropriate temperature. Add the chicken breast sticks coated with potato starch and fry briefly, being careful not to overcook.
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9. Once they start to color, flip them and fry while exposing them to air, until the entire surface is golden brown and crispy. (Key Tip!) [05:14] Frying while allowing air exposure results in a crispier finish.
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10. Remove the fried chicken sticks from the oil and drain excess oil.
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11. Arrange the fried chicken sticks on a plate and sprinkle with pepper for finishing.
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12. Serve with lemon wedges if desired. Enjoy!
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