It's time to make the coating for the karaage. Add the katakuriko, flour and egg to a bowl. The powder ingredients should be the same ratio but if you add slightly more katakuriko, the karaage will come out more crispy. Don't add water, instead add a little of the marinade from the ziplock bag (but not too much!) and mix until the coating becomes thick. Submerge the chicken in the mixture.