Cut the chicken into 7 - 8 (bite size) pieces, and put them in a bowl. If you have shio-koji, add it.
Rub in the shio-koji, and add enough water to cover the chicken. Cover it with plastic wrap and let it sit in a fridge for 20 - 30 minutes.
Pour the water out of the bowl (leaving the chicken), and rub in sake, soy sauce, ginger and garlic.
Cover it with a plastic wrap and let it rest in the fridge for 20 - 30 minutes again.
Pat dry the chicken, and coat with katakuriko.
Heat oil to 355°F/180°C and deep-fry the chicken for 5 - 6 minutes. Actually I don't deep-fry, I fry with generous amount of oil in a frying pan.
Turn them over several times until all surfaces are golden brown.
A crispy surface, with sizzling juices bubbling out. So juicy.
Story Behind this Recipe
I learned how to make juicy karaage at a cooking school, and the one was so juicy and I loved it. The seasoning ingredients are my favorite combination. Adjust the amount of ginger and garlic as you like.
Not to cut the chicken too small! A larger bite size is best! Soak the chicken in plenty of water! Coat the chicken with katakuriko potato starch just before frying!