Fluffy Chicken Fritters

• 2 fillets Chicken breast
• 1 Salt and pepper
• 1 tsp * Chicken soup stock
• 1 tsp * Garlic powder
• 1/2 tsp * Baking soda
• 1/2 tsp * Soy sauce
• 2 tbsp * Cooking sake
• 2 tbsp * Milk
• 1 Egg
• 3 tbsp Cake flour
• 4 tbsp Katakuriko

1. Remove the skin and excess fat from the chicken, make shallow cuts into the fillets, lightly season with salt and pepper, then rub in.
2. Using a rolling pin or the back of a knife, pound the chicken to even out the thickness, then slice into strips about the thickness of your forefinger.
3. Put the chicken in a resealable plastic bag, add the * ingredients, then thoroughly rub them into the chicken.
4. Seal the bag and let sit in refrigerator for over 30 minutes.
5. Add the ingredients to the bag from Step 3, rub in well, deep fry for 3 to 4 minutes in 170C oil, then drain excess oil on a rack.
6. After about 5 minutes, deep fry a second time for 1 minute at 180C.
7. They're now ready to serve.
8. If you don't have garlic powder, substitute with tubed packaged garlic or grated garlic.
9. I love these with honey mustard sauce.
10. Make some of your own out of equal parts mustard, mayonnaise, and honey, with 1/2 part condensed milk and a tiny bit of soy sauce.
11. My daughter loves these with Aurora sauce.

chicken, salt, chicken soup stock, garlic, baking soda, sake, milk, egg, flour, katakuriko

Taken from cookpad.com/us/recipes/155159-fluffy-chicken-fritters (may not work)