Kara-age Chicken Breasts

Combine all the marinade ingredients in a bowl.

Cut Chicken Breast Filets into the size that is similar to medium-size egg. Add to the marinade, massage to combine, and set aside for 1 hour or longer. Overnight is good.

Combine Plain Flour and Potato Starch Flour. Drain the Chicken and discard the marinade. Heat Oil to about 180℃.

Coat each Chicken piece with flour mixture, remove excess flour, and fry in the oil for 3 minutes. Transfer to a rack. When all are fried, fry them again for 1 minute or until crispy.

Sprinkle with some Salt & Pepper, and serve.