Fried Juicy Karaage with Chicken Breasts

• 1 large Chicken breast
• 4 cm Grated ginger
• 1 tsp Grated garlic
• 1 dash Pepper
• 1 pinch Monosodium Glutamate
• 1/2 tsp Salt
• 1/2 tbsp Sake
• 1 tbsp Mayonnaise
• 1 tsp Honey
• 4 tbsp Flour
• 1/2 Egg
• 2 tbsp Milk
• 5 tbsp each Flour - Cornstarch
• 1 Pepper
• 1/4 tsp Salt

1. Remove the excess fat from the chicken breasts, cut them in half vertically and then cut at a 45 angle into large pieces.
2. 10-11 pieces are best.
3. A little bit larger than normal karaage is okay.
4. Poke holes into the surface of the chicken with a fork.
5. This helps the flavor to seep in better and also helps it to cook through easier.
6. Put the chicken and the ingredients into a plastic bag and rub it all together well.
7. Let marinate for at least 30 minutes.
8. Mix the and ingredients into separate bowls and mix each bowl well.
9. Dip the chicken into the mixture to completely cover with the egg, and then coat with the powdered mixture.
10. Coat again with the flour and deep fry in 180C oil for 1 1/2 minutes.
11. Temporarily remove from the oil and let sit for 4 minutes.
12. Deep-fry again in 180C for about 30-40 seconds while occasionally stirring around with long chopsticks.
13. Once the chicken has become crispy, it's done.

chicken breast, ginger, garlic, pepper, glutamate, salt, sake, mayonnaise, honey, flour, egg, milk, flour cornstarch, pepper, salt

Taken from cookpad.com/us/recipes/154498-fried-juicy-karaage-with-chicken-breasts (may not work)