Chop the chicken into bite-sized pieces. Wrap a plastic bag around a bowl, pour in the water, then add the salt and garlic, and mix well.
Place the chicken in the bag, then brine for half a day.(Immerse the chicken in the water.
Drain the chicken, blot excess water with a paper towel, then coat in katakuriko.
Deep fry both sides until crispy.
Story Behind this Recipe
Near my parents' house, there's a delicious salted fried chicken restaurant, and sometimes I get a craving for the chicken, but since it's too far away, I came up with my own recipe.
This recipe is light tasting. (It's a recipe for those who want to chow down only on meat.) If serving with rice, add more salt. You may think that it needs more salt when brining, but be careful not to add too much salt! If you add too much, it will be too salty to eat!