Cut the chicken breast fillet into 8-10 slices at a 45° angle. Place each slice onto a sheet of cling film, place another sheet on top, and strike the meat with a rolling pin to stretch it out a little.
Combine the meat with the sake, sugar, and soy sauce in a bowl and lightly rub them in.
Combine the ○ ingredients in a separate bowl and mix them together evenly.
Coat each slice of meat with the seasoning from Step 3, shaking off any excess. *Please refer to helpful hints here.
Dip the chicken in beaten egg and coat it generously with another layer of seasoning.
Allow each slice of chicken to sit for 2-3 minutes.
Deep fry the chicken in oil at 170-180°C and it's ready.
You're supposed to use a certain type of sweet potato starch that's hard to get outside of Taiwan, so I substituted it with cheap warabi starch.
Story Behind this Recipe
I really wanted to eat some crispy chi-pai so I tried making some with ingredients that I had at home (in this case, Gaban's jerk chicken seasoning and five-spice) to come up with an Asian-style spicy fried chicken. I tried out a lot of recipes for the seasoning mixture and managed to come up with one that kept the chicken crispy even when cool.
Make sure to deep-fry the chicken crisply. The first layer of seasoning should be quite thin, with a thick layer of seasoning added after dipping the chicken in egg. Allow the chicken to sit for a while once coated with seasoning (topping the layer of seasoning up anywhere you have to). Fry the chicken once the coating is nice and moist.