Cut the thicker portions of the chicken at 45° angles into pieces a little thinner than regular karaage. This will let the chicken cook through quicker.
Put the chicken into a large ziplock or freezer bag, add the seasoning ingredients, and rub it all together from the outside of the bag. Brine for 1 hour.
Combine the coating ingredients and coat the chicken. Deep-fry in oil at a low temperature. Shio-koji burns easily so be careful.
Once they're nice and crisp, they're done.
Story Behind this Recipe
I wondered how karaage would taste if I added a little bit of shio-koji to the standard seasoning, so I tested it out. They came out even juicier and better than normal, and my kids loved them so much.
Be careful about the temperature of the oil! It'll be harder to burn your chicken if you cook on on low heat. Cutting them thinly will also let them cook fast and get crispy, so it's like killing two birds with one stone.