Remove skin from the chicken breast, cut in half lengthwise, and cut into thin slices, diagonally. Prick with a fork in several places.
I recommend cutting it in 2cm-wide slices along the grain. I changed the photo to show it made into sticks. It comes out crisp, and it's easy to eat.
Put the chicken in a plastic bag, along with the ★ ingredients, rub the ingredients into the meat well, and let sit for at least 15 minutes.
After letting it sit, rub in the egg and the ● flour and katakuriko, so it coats the meat evenly. Try to keep it at room temperature.
Line a large dish or container with paper towels. Heat a frying pan with oil 2cm deep to 180℃
Fry the chicken in the oil for 1 1/2 minutes, remove and let it rest on a rack for 3 minutes.
Fry the chicken again for 30 seconds at 180℃ to make it nice and crisp. Drain on paper towels and transfer to a serving plate.
Occasionally stir your chicken with cooking chopsticks while frying them, so all sides brown well. It's cooked at a high temperature, so fry them quickly, being careful not to let them burn.
Story Behind this Recipe
Chicken breasts taste good even when cold, so I decided to try deep frying them. I wanted to used them for bento the next day. Marinate in sugar, sesame oil, and vinegar, and coat with egg. I finally succeeded in making fried chicken that's so good, you can't stop eating it.
The meat gets tough if you fry it too long. Be careful of the time if you reheat it in the microwave.