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1
Add 1 cup (200 ml) of flour to 1 cup of water!
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2
Add 1 cup of panko.
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3
Add 1 tablespoon of bicarbonate of soda (baking soda)!
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4
Add the egg, and mix well with a whisk.
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5
The coating is complete.
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6
Cut the chicken breast meat into thin strips, and season lightly with salt and pepper.
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7
As long as the pieces are easy to eat, you can cut them in any shape you like.
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8
Put all the chicken pieces in the coating mixture and mix well.
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9
Your hands are better for this than chopsticks.
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10
Fry the well coated chicken in 160 to 170C oil.
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11
The coating really doesn't stick well, so kind of force it on the chicken while it's in the oil.
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12
The amount of coating or batter should be just about right.
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13
Don't dip the chicken pieces in it individually or you may run out of the batter or not have enough.
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14
Just put it all in and mix!
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15
!
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16
Take the chicken out of the oil when you think it still looks a bit pale, and drain.
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17
When the chicken has all been fried once, raise the oil temperature to 170 to 180 C. Once the oil has heated up, fry the chicken again!
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18
This time fry it until it's golden brown.
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19
The pile on the left is twice-fried, and the pile on the right has just been fried once.
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20
This is the difference in color between the two stages.
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21
Put the sauce ingredients in a frying pan and simmer briefly.
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22
4 tablespoons each of soy sauce, sugar, mirin, and 2 tablespoons of mayonnaise.
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23
Coat the crispy chicken in the sauce quickly!
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24
Since the chicken is twice-fried, it will stay crispy and delicious even when coated with the sauce.
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25
The chicken pieces look very elegant if served like this, standing up.
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26
They are also delicious served sandwiched in buns.
