Add 1 tablespoon of bicarbonate of soda (baking soda)!
Add the egg, and mix well with a whisk. The coating is complete.
Cut the chicken breast meat into thin strips, and season lightly with salt and pepper. As long as the pieces are easy to eat, you can cut them in any shape you like.
Put all the chicken pieces in the coating mixture and mix well. Your hands are better for this than chopsticks.
Fry the well coated chicken in 160 to 170°C oil.
The coating really doesn't stick well, so kind of force it on the chicken while it's in the oil.
The amount of coating or batter should be just about right. Don't dip the chicken pieces in it individually or you may run out of the batter or not have enough. Just put it all in and mix!!
Take the chicken out of the oil when you think it still looks a bit pale, and drain.
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! This time fry it until it's golden brown.
The pile on the left is twice-fried, and the pile on the right has just been fried once. This is the difference in color between the two stages.
Put the sauce ingredients in a frying pan and simmer briefly. 4 tablespoons each of soy sauce, sugar, mirin, and 2 tablespoons of mayonnaise.
Coat the crispy chicken in the sauce quickly! Since the chicken is twice-fried, it will stay crispy and delicious even when coated with the sauce.
The chicken pieces look very elegant if served like this, standing up.
They are also delicious served sandwiched in buns.
Story Behind this Recipe
I saw a recipe for a crispy coating in a magazine some time ago. I wanted to add sauce to it, so I made it really crispy by double-frying it, and changed the ingredient amounts so that they're easy to remember.
The coating is hard to make stick, but just keep trying. Reduced-fat mayonnaise is really hard to mix, but if you keep at it you can do it.