Steps

1. Remove the skin from the chicken breast. Cut the chicken in half at the center where the grain changes direction.
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2. Slice the chicken breast into bite-sized pieces against the grain. For thicker pieces, slice with the knife held vertically.
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3. Place the sliced chicken breast in a bowl and rub in 2 tbsp mayonnaise. [This is the key!] Adding mayonnaise makes the chicken moist and tender.
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4. Add 1 tbsp soy sauce, 1 tbsp sake, 1 tsp grated garlic, a pinch of salt, and a pinch of pepper. Rub well to let the flavors meld. [This is the key!] Sake makes it fluffy, and we recommend using plenty of garlic.
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5. Let the chicken breast marinate in the seasonings for about 5 minutes.
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6. Add half of the 3 tbsp flour to the marinated chicken breast and mix. Add the remaining flour and coat thoroughly until a sticky batter forms. [This is the key!] Flour helps to lock in moisture, so coat it well.
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7. Lightly coat the floured chicken breast with 3 tbsp potato starch. It's best if it still looks a bit powdery. [This is the key!] The flour locks in moisture, and the potato starch coating on the outside keeps the meat juicy while creating a crispy texture.
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8. Heat about 2cm of vegetable oil in a frying pan to 170℃ (338℉). Dip the tip of chopsticks into the oil; fine bubbles slowly rising indicate it's ready.
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9. Place the coated chicken breast into the heated vegetable oil.
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10. While frying, if the potato starch seems to be coming off, add more as needed. Do not add all the potato starch at once.
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11. Once all the chicken breast is in the oil, fry for about 3 minutes.
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12. Transfer the fried chicken to a plate and serve. Enjoy!
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