Chicken Mayo Made with Chicken Breast (Ebi-Mayo Style)

Cut the chicken breast as is into 1 cm-wide slices, working through the whole piece.

Cut the 1 cm-wide slices into 2 pieces at the small ends and 3 pieces at the larger parts, so everything becomes sticks a little over 1 cm thick.

Lay the sticks sideways and pound them firmly, until slits start to form.

Sprinkle salt and grated garlic over the pounded meat and rub it in well.

Add both the potato starch and flour, then the sake, and mix vigorously until everything is well coated. If it's too floury or the coating clumps up anywhere, add a little more sake or water to adjust.

In a slightly large bowl, combine the mayonnaise, milk, a little ketchup, sugar, and doubanjiang and lemon juice (or vinegar) if you have them, and mix to make the aurora sauce.

Heat a slightly generous amount of oil in a frying pan and add the coated chicken one piece at a time. The pieces curl up on their own into a shape like peeled shrimp.

Fry until one side is golden and crisp.

Once golden, flip and fry the other side until crisp as well.

When done, transfer to a tray and drain off the excess oil.

While still hot, add to the bowl of aurora sauce and toss everything gently and lightly.

Plate, pour over the remaining sauce, and sprinkle black pepper to taste to finish.