Cut the chicken into bite-sized pieces and put in a plastic bag. Open the thick parts of the chicken so that it will cook through quickly .
Mix together the ● ingredients and add to the plastic bag. Massage in, then let sit for at least 10 minutes (or for an hour).
Add a generous amount of katakuriko to the bag. Close the bag with some air, and shake to coat the chicken with the katakuriko.
Fry in 170-180 ℃ oil. When they're crispy and golden brown, they're done.
Enjoy while they're hot. They're delicious without adding anything else.
Story Behind this Recipe
I wanted to add some spiciness to my usual karaage.
Massage the seasonings into the meat, cut open the thick parts, and fry in hot oil to make them crispy and delicious. When you fry, you lose a bit of the spiciness, so use a slightly generous amount of doubanjiang.