Cut the chicken into bite-sized pieces, combine with the salt, grated garlic, ginger juice and sake and massage well. Leave to marinate in the refrigerator for at least 30 minutes.
Add the katakuriko to Step 1.
Deep fry in 170 °C oil until golden brown and it's done.
Story Behind this Recipe
I learned this from my older brother. He says this recipe went through many stages before finally reaching its current format. I think he taught me a version that used egg some time ago.... When he taught me this recipe I was really impressed at how delicious it was! It's delicious when cold, so let's use it for bentos!
Since you don't use any soy sauce this karaage doesn't burn as easily, and is juicy inside and crispy outside and full of umami. Use just the juice from grated ginger - this is a point my brother is particular about. No need for any pepper. You can just use a little garlic, or leave it out.