Combine the ＊ ingredients and add to Step 1. Quickly massage the mixture into the meat, and if possible, let it marinate for a while. I let it marinate for about 3 hours.
Combine the ☆ ingredients.
Add just the chicken (leave the marinade) from Step 2 into the mixture from Step 3 and stir.
Heat some oil over medium heat. Add the Step 4 meat coated in the mixture to the frying pan with your hand. Deep-fry for 1-2 minutes and remove it. Let it rest on a paper towel. Let the residual heat cook the meat through.
After some time, raise the oil temperature to high, and use long cooking chopsticks to add the meat and stir it around while deep-frying, until a nicely browned color. Then it's done.
The outside is crisp and the center is juicy.
After Step 4, if you mix flour and katakuriko at a ratio of 1:1 and coat the chicken, it will turn out even crispier and crunchier.
For those of you who like karaage crisp and crunchy, if you have the time you should definitely try this method.
Story Behind this Recipe
I wanted to make delicious karaage fried chicken and became obsessed with this flavoring, coating, and frying method.
The first time you deep-fry the chicken should just be for 1-2 minutes. Let the chicken cook through with the residual heat and fry a second time. This traps in the moisture so that the chicken doesn't dry out, and makes them crispy. It takes some time but this karaage is definitely delicious. If you substitute the flour for potato starch, use half the amount.