Remove the skin and fat from the breast meat, and poke it several times with a fork. Cut into 8 strips along the grain.
Put the ★ ingredients and the chicken in a plastic bag and rub in the ingredients. Close the bag and marinate for 20 minutes or more.
Line a cutting board with plastic wrap and paper towels, and lay the marinated chicken pieces on top. Pat dry the chicken with the paper towels.
Mix the flour and katakuriko together in a bowl.
Mix the ● ingredients in a separate bowl. Add the combined flours from Step 4 to the ● bowl and mix with cooking chopsticks. Stop mixing while there are still lumps of flour.
(If you over mix the batter, it'll become doughy and won't fry up crispy. It's fine if it looks like it hasn't been mixed enough.)
Heat oil to 360F/180C in a pan. Coat the chicken pieces in the batter and deep fry for about a minute and a half.
(Don't touch the chicken until the batter has become firm. Once it does, flip the chicken over.)
Take out the chicken and drain them on paper towels for 3 to 4 minutes. Skim the batter crumbs out of the oil.
Return the chicken to the 360°F/180°C oil and fry for an additional 30-40 seconds on both sides. Drain well again, and transfer to serving plates. Serve with mustard or kabosu citrus wedges to taste.
If you fry all the chicken at once, the oil temperature will drop and the batter won't get crispy, so fry in two batches.
Note: Dust the chicken lightly with flour before dipping in the batter to prevent it from sliding off.
Story Behind this Recipe
When I was trying out recipes for Chinese-style fried chicken, I thought it would work as tempura too. The pre-flavoring of the chicken was already set, so I worked on the batter.
There will be some batter left over, so you can use up 2 breasts at once. You can fry wiener sausages or shiso leaves in the batter too. I recommend eating it fresh as the crisp exterior doesn't last well. I used tubed ginger, but use fresh grated ginger if available.