Remove the skin and excess fat from the chicken, make shallow cuts into the fillets, lightly season with salt and pepper, then rub in.
Using a rolling pin or the back of a knife, pound the chicken to even out the thickness, then slice into strips about the thickness of your forefinger.
Put the chicken in a resealable plastic bag, add the ＊ ingredients, then thoroughly rub them into the chicken. Seal the bag and let sit in refrigerator for over 30 minutes.
Add the ◆ ingredients to the bag from Step 3, rub in well, deep fry for 3 to 4 minutes in 170°C oil, then drain excess oil on a rack. After about 5 minutes, deep fry a second time for 1 minute at 180°C. They're now ready to serve.
If you don't have garlic powder, substitute with tubed packaged garlic or grated garlic.
I love these with honey mustard sauce. Make some of your own out of equal parts mustard, mayonnaise, and honey, with 1/2 part condensed milk and a tiny bit of soy sauce.
My daughter loves these with Aurora sauce.
Story Behind this Recipe
I had some baking powder to use up.
After adding the ingredients, to prevent the egg from separating, thoroughly rub the mixture into the chicken. If you prefer a crispier coating, add more katakuriko to the dredging.