Remove the sinews from the chicken and place the chicken skin-side down. Insert a knife into the side of the chicken and cut the meat into 2 layers. Then cut up into chunks. Use the kniife to tenderize the meat and then cut away any more sinews.
Add the chicken to a bowl or ziplock bag. Add the seasoning ingredients 1 and rub into the meat. Repeat this step with seasoning ingredients 2, then seasoning ingredients 3. Put in the fridge and leave to rest for an hour.
Coat the meat in beaten egg. Add the egg in 3 goes, mixing well after each addition.
Just before frying, coat the chicken well in flour, then katakuriko.
First start frying the meat at 160°C for about 3 minutes. Don't touch the meat until it floats to the surface of the oil (after about 30 seconds).
Once the first frying is over, place the chicken on some kitchen paper to drain away the excess oil. Leave for 5 minutes.
Fry the chicken once more in oil at 180°C until golden.
Drain away the oil and serve on a plate! Fried chicken tastes best when just cooked so please help yourself while it's still hot.
Karaage fried chicken is best served with a light side such as this Chinese Cabbage Salad (Recipe ID: 1896745).
Story Behind this Recipe
I used to work at a Chinese restaurant when I was a student. Their fried chicken was so good so I've been trying to recreate the recipe at home. I don't think it's quite exact yet but I think I've almost got the taste down. Gobble the lot on your own or share with friends.
-Don't add all of the seasoning ingredients at the same time! Add them in the order of 1, 2 & 3. -The more lard that you fry these in, the more aromatic they'll become. -This fried chicken is fried twice so you don't have to cook them through completely on the first fry. -Try seasoning with some Shichuan pepper salt, or even ketchup!