Remove the excess fat from the chicken and cut into chunks.
Place the chicken in a plastic bag and add the salt and pepper. Rub together with your hands.
Add the remaining ingredients and rub it all together well. Let sit from 1 hr to overnight.
Pat dry the excess moisture from the marinade with a paper towel and then cover with katakuriko as thinly as possible.
Deep fry in 160°C oil. At the end, slightly raise the temperature of the oil and fry until crispy.
Pack in your bento!
Story Behind this Recipe
This is the taste of fried chicken that I have been enjoying since I was a child. I usually just eyeball the ingredients, but I wanted to save the recipe so I measured the ingredients while preparing it this time.
Absolutely add the ginger and sesame oil. Use as much garlic as you want. Even though it takes some time, drying off the excess marinating liquid with a paper towel will make the end result nice and crisp.