Steps

1. Place 380-400g chicken wingettes in a bowl.
   🕒 03:08
2. Add [A] 1 tsp consommé powder, black pepper to taste, 1/2 tsp allspice, 1 pinch salt, 2 tbsp soy sauce, 4 shakes MSG(Ajinomoto) (MSG), and 5g grated ginger, then thoroughly rub into the chicken. 【Tip!】 Rubbing well ensures the marinade soaks into the chicken. Rub firmly for 3 minutes.
   🕒 03:15
3. After rubbing, let it rest at room temperature for about 5 minutes to allow the flavors to meld.
   🕒 04:50
4. To the bowl with the chicken, add 40g all-purpose flour, 2 tbsp water, [B] 1/2 tbsp soy sauce, and 1 tsp salad oil, then mix everything together. 【Tip!】 Adding salad oil helps make the coating crispy.
   🕒 06:45
5. Mix until the coating is sticky and thoroughly coats all the chicken.
   🕒 07:31
6. Pour about 1cm of salad oil (for deep frying) into a frying pan and heat over medium heat.
   🕒 07:45
7. Once the oil is hot, arrange the coated chicken wingettes in the pan and fry them as if giving them a 'half-bath' (partially submerged). 【Tip!】 Frying while exposed to air helps achieve a crispy finish.
   🕒 08:08
8. Once one side turns golden brown, flip and fry the other side until golden brown as well.
   🕒 08:54
9. Once the chicken is evenly golden brown and cooked through, remove it from the oil. 【Tip!】 The dark color of the soy sauce helps achieve a Chiki Chiki Bone-like hue.
   🕒 09:00
10. Fry the remaining chicken wingettes in the same manner and arrange on a plate.
    🕒 09:31
11. Squeeze lemon over it if desired.
    🕒 10:55