Cut the chicken into bite-sized chunks. Marinate in the ＊ ingredients (for about 30 minutes). Note: when using a lot of meat, it's fine to use 1 egg.
After the 30 minutes, add the flour to the Step 1 bowl and stir thoroughly.
Story Behind this Recipe
While deep fried dishes are referred to as "karaage" in Japan, it's known as "zangi" in Hokkaido prefectures. Every household has their own version of karaage batter, we add egg. We also serve chicken karaage along with pork karaage.
The egg is what makes this special – it makes the coating soft and moist.