Cut the chicken into bite-sized pieces and put them in a bowl. Marinate with the ingredients marked ★. Coat in katakuriko and dust off any excess powder.
Drop the chicken into non-heated oil, and fry over medium heat. When browned, turn them over, then fry for another five minutes.
Finally, turn the heat to high, and fry to a crisp.
Restaurant quality salty karaage.
Story Behind this Recipe
I got some hints about frying karaage from a TV programme, and tried making my own. This is flavoured with the seasonings my family has always used when making karaage.
Once you've put the chicken in the pan, don't touch it with chopsticks or anything else until the oil heats up. You can use a mixture of katakuriko and flour at a ratio of katakuriko 8: flour:2. You can add egg too, if you like.