Butterfly the chicken breasts by cutting in half about 95% through, then unfold like a book.

With the back of your knife, tenderize the meat by karate chopping across the chicken breast in one direction then the opposite direction.

Flip the breast and repeat on the other side until the chicken has flattened and expanded in size.

In a large mixing bowl, stir together the garlic, soy sauce, sake, kosher salt, flour, and egg white.

Add the chicken breasts and massage marinade all over. Cover the bowl, and marinate in the fridge for at least 1 hour but preferably overnight.

In a small bowl, whisk together honey, white miso, orange juice, and olive oil.

In a small pan on medium heat, pour the sauce in and bring to a simmer for a few minutes until it's thickened.

Pour the sweet potato starch into a large mixing bowl.

Remove the chicken from the marinade. Dip each chicken breast into the starch, turning to coat, and then set aside on a plate.

Fill a large Dutch oven or heavy pot with 2 to 3 cups of oil and warm until the oil temperature reaches 350° to 375°F.

Fry each chicken breast for 3 minutes on each side until the crust is golden brown.

Remove from oil and transfer to a prepared tray lined with paper towels.

Cut chicken into slices and place onto a bed of white rice or on its own.

Drizzle the orange honey miso glaze on top and sprinkle with scallions and dill to serve.