Chop the chicken into bite-sized pieces, and place it in a plastic bag.
Add all the ☆ ingredients, and rub into the meat.
Add a generous amount of katakuriko and rub it in! Use enough katakuriko to make the batter thicker than tempura batter.
Let it sit for 1/2-1 day in the fridge.
Deep-fry in oil until cooked through, then it's done.
Story Behind this Recipe
I created this recipe because I wanted to eat delicious karaage (deep-fried chicken), which tastes just like the kind you get at a ramen shop!
I always eyeball the amount of katakuriko, but when I measured it, it was about 90 g! Letting the marinade sit makes the batter settle and makes the meat absorb the flavour better. Do the preparation a night before, and deep-fry the chicken the next day. It makes your life easier.
I sometimes add 1 teaspoon of doubanjang for adults.