Pound the chicken with a meat mallet until thin, coat with salt and pepper, let stand for a while.

Take 50g of seasoned flour, mix with ice water, stir well. Dip the chicken in the wet flour, lift. Roll in the remaining dry seasoned flour, mix well while squeezing. Shake off the flour, fry in hot oil until cooked, lift.

Grind the garlic, cayenne pepper and curly chili with a pestle, add salt and sugar. Pour hot oil, stir well, add the fried chicken and crush the chicken with sambal.

Mentai mayo sauce: mix and stir well KEWPIE MAYONNAISE ORIGINAL, chili sauce and tobiko. Arrange the crushed chicken. Add mentai mayo on top, torch. Serve with warm rice and fresh vegetables.