Steps

1. Remove the skin from 2 chicken breasts and cut them into stick shapes.
   🕒 02:37
2. Place the cut chicken breast in a bowl and season with 1 tbsp sugar, 1 tsp salt, and a pinch of pepper from [A].
   🕒 03:45
3. Once the sugar and salt have dissolved, add 1/2 tsp soy sauce, 1/2 tsp grated ginger, 1 tbsp grated garlic, and 3 tbsp cooking sake (rice wine) from [A]. Massage well to ensure the flavors are thoroughly absorbed. (Pro Tip: If you prefer not to get your hands messy, use a resealable bag for marinating).
   🕒 04:16
4. Refrigerate the chicken for at least 30 minutes. For even deeper flavor, let it marinate for half a day to a full day.
   🕒 04:47
5. In a separate bowl, whisk together 1 egg, 2 tbsp milk, and 4 tbsp all-purpose flour to create a thick batter, similar to tempura batter. (Pro Tip: Adding milk adds richness and helps the panko adhere better than with just whisked egg. A thick coating on the chicken breast will result in a juicier texture when fried).
   🕒 05:21
6. Dredge the marinated chicken breasts in a light dusting of all-purpose flour.
   🕒 06:08
7. Dip the flour-dusted chicken into the prepared batter.
   🕒 06:13
8. Coat the battered chicken with panko breadcrumbs. (Pro Tip: If working alone, dedicate your left hand solely to breading to keep things clean. Using dry panko will give a crispier, more authentic texture).
   🕒 06:44
9. Heat vegetable oil to 170°C (340°F) in a pot. Carefully add the breaded chicken. (Pro Tip: The oil is ready when it gently bubbles around chopsticks. Avoid overcrowding the pot, as this will lower the oil temperature).
   🕒 08:42
10. Do not touch the chicken for the first minute after adding it to the oil, allowing the coating to firm up. Then, fry for a total of 4 minutes, turning occasionally. (Pro Tip: The garlic oil created during frying is best not used for delicate dishes like tempura).
    🕒 09:21
11. After frying for 4 minutes, remove the chicken and place it on a rack for about 2 minutes to rest. (Pro Tip: This resting period, similar to double-frying karaage, allows the chicken to cook through with residual heat, ensuring a juicy interior).
    🕒 10:16
12. Return the chicken to the hot oil and increase the heat. Fry for another minute. (Pro Tip: This final fry evaporates internal moisture and ensures the chicken is not greasy. High heat prevents sogginess).
    🕒 10:55
13. Arrange the fried garlic chicken on a plate and serve with salad greens and lemon wedges. (Pro Tip: This dish is also delicious when cold, making it perfect for bento boxes).
    🕒 11:58