I use garlic soy sauce that I made in advance for a seasoning. If you don't have it, use 1.5 tablespoons of soy sauce and 1 clove of grated garlic.
Mix the garlic soy sauce, ginger juice, mirin, salt and pepper in a zip-lock bag.
Cut the chicken into a bite size. The best size is one that you might think is too big for an easy bite.
Put the chicken into the zip-lock bag, and rub it to season. Release the air and seal the bag, and let it marinate in the fridge for 30 minutes.
Discard excess marinade if needed. Add in the katakuriko and rub on the chicken before frying.
Heat oil to 355°F/180°C and deep-fry the chicken for a few minutes, until the coat is no longer soft, and bit browned.
Take them out and leave for 3 - 4 minutes to cook with the residual heat. When you want to make a lot, deep-fry the next batch for tame-saving.
After that, deep-fry again for 30 - 40 seconds to make them crispy.
Story Behind this Recipe
My husband loves karaage, so I wanted make it easily and tasty.
The amount of katakuriko potato starch flour to use. For a soft coating lover, when you put the flour and rub in, you need to see the pink color of the chicken through the coating. For a crispy coating lover, add enough flour so that the surface of the chicken is covered with the flour and becomes white.