As desired (enough to give it a good seasoned taste)
★ Umami seasoning (optional)
5 to 6 shakes
The ● ingredients are for the breading:
(This is a bit different, garlic mayo)
~1 tablespoon (adjust to suite your tastes)
1/3~1/2 (adjust to suite your tastes)
Cut the meat into 3-4 cm chunks (small), and cut 4-5 notches into the center.
Coat Step 1 with ★ inside a plastic bag, and let sit for 30 minutes. If you let it sit for 1/2-1 while day, then you will be able to eat it at its tastiest.
Add • to Step 2, and mix well. If you stored it in the fridge in summer, then let it warm up to room temperature at this point. The frying time will just take longer.
Fill the pan up only half way with oil and no more, and warm it up. The grease will overflow if you use too much, so make sure only to fill it up to half way!
Add in the meat once it has reached the desired temperature. It will continue to bubble for a while, and the bubbles could overflow if the temperature is too high!!
Fry at a medium heat or lower. Add the meat so that the oil doesn't reach higher than 80% of the pot, and fry slowly.
This has turned out to be plump and tender juicy fried chicken.
I use Ajinomoto to season this. If you don't want to use it, then the taste will change a lot, so make adjustments (salt content and richness) while checking the taste.
Story Behind this Recipe
I often make garlic pork or chicken mayo-don, and other meat dishes fried in mayonnaise, but I decided to see if I could challenge myself to make some juicy and soft fried chicken using chicken breast meat, and so this recipe was born.
Cutting small thin notches into the chicken shortens the frying time to 3 minutes l This is why it's so soft.
The mayonnaise seeps into the chicken, making it ridiculously delicious.
Please adjust the frying time according to the size if the chicken and temperature level used!!