Taiwanese-Style Fried Chicken

• 1 fillet Chicken breast (without skin)
• 1 tsp Sake
• 1/2 tsp Sugar
• 1/2 tsp Soy sauce
• 4 tsp Gaban jerk chicken seasoning
• 2 tsp Chinese 5-spice powder
• 10 tbsp Warabi starch
• 1 Egg white

1. Cut the chicken breast fillet into 8-10 slices at a 45 angle.
2. Place each slice onto a sheet of cling film, place another sheet on top, and strike the meat with a rolling pin to stretch it out a little.
3. Combine the meat with the sake, sugar, and soy sauce in a bowl and lightly rub them in.
4. Combine the ingredients in a separate bowl and mix them together evenly.
5. Coat each slice of meat with the seasoning from Step 3, shaking off any excess.
6. *Please refer to helpful hints here.
7. Dip the chicken in beaten egg and coat it generously with another layer of seasoning.
8. Allow each slice of chicken to sit for 2-3 minutes.
9. Deep fry the chicken in oil at 170-180C and it's ready.
10. You're supposed to use a certain type of sweet potato starch that's hard to get outside of Taiwan, so I substituted it with cheap warabi starch.

chicken, sake, sugar, soy sauce, gaban jerk chicken seasoning, warabi, egg

Taken from cookpad.com/us/recipes/169998-taiwanese-style-fried-chicken (may not work)