Steps

1. Peel the skin off chicken breast (approx. 300g) and cut it in half lengthwise.
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2. Cut the halved chicken pieces diagonally from the side.
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3. Place the cut chicken pieces in a plastic bag and sprinkle with 1 pinch of salt.
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4. In a bowl, gradually add and dissolve 3 tbsp of mayonnaise and 3 tbsp of water to make the batter.
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5. In a large bowl, grate 2 consomme cubes, then add 2 pinches of salt and 1 tbsp of sugar.
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6. Add 100g of flour, mix the powders thoroughly with a spoon, and transfer to a flat tray.
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7. Heat oil in a deep frying pan over low heat.
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8. Add 25g of flour to the plastic bag with the seasoned chicken and shake well to coat evenly.
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9. Dip the flour-coated chicken into the batter, ensuring it's fully coated.
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10. Dip the battered chicken into the coating flour prepared in Step 6, pressing the flour onto the chicken with your hands, then place it on a tray. (This is the key! Pressing the flour firmly ensures a crispy coating.)
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11. Adjust the frying oil temperature to 160℃ (320℉).
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12. Fry the fried chicken in the 160℃ oil for about 5 minutes. Flip once halfway through.
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13. Remove the fried chicken and stand it on an angle to drain excess oil.
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14. Let the fried chicken rest for 2.5 to 3 minutes.
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