Throw all the ● ingredients in a bowl, and mix well. That completes the marinade.
Chop the chicken up into pieces of the size you want. You can take off excess skin, but it'll taste better if you leave some on.
Throw the bite sized chicken pieces into the marinade from step 1. Mix it up a bit, and rest it in the fridge for 30 minutes.
Pat the chicken pieces dry, put into a bowl and toss in the katakuriko. Mix to coat, until all the chicken pieces are coated with katakuriko.
Double-fry in a good amount of oil. First fry over medium heat until the chicken is lightly colored, take it out and leave for 5 minutes. Then fry over high heat until golden brown.
Good, it's done. Salt-flavored karaage. The subtle yuzu pepper fragrance is so good! Dive into them without putting on any sauce and stuff.
Story Behind this Recipe
Ah, I just made this recipe up, totally.
Some people may not be too familiar with yuzu pepper paste, but you can buy it in tubes, which is really convenient. The key to the karaage is to fry it twice. It will come out juicy and crispy. When frying the chicken, give it a light squeeze with the skin side facing out. It will turn out even juicier and crispier.