Finely chop up the garlic. Grate all of the ginger and set aside half for the dressing. Combine and mix the garlic and marinade ingredients.
Remove the skin from the chicken. Butterfly the thick parts to make the overall thickness as even as possible.
To help the marinade soak in, use the tip of a knife or a skewer to poke small holes or notches in the chicken meat. Marinate for over an hour.
Make the dressing. Combine the ginger previously set aside and everything except for the sesame oil, and mix well to dissolve the sugar. Once the sugar has been dissolved add the sesame oil and mix together.
Combine the flour and katakuriko. Pat dry the marinade from the chicken and coat with the dry ingredients. It's convenient to use a plastic bag for this step.
Add a generous amount of oil to a frying pan and heat. Once the oil is hot, add the meat and cook both side or deep fry.
Once it's finished frying, cut into bite-sized pieces, plate, and you're done.
When serving, garnish with green onions and the dressing and it'll out deliciously. The sauce goes amazingly well with cabbage!
Story Behind this Recipe
This is a zesty and savory karaage recipe from my mother-in-law. I wrote a lot here, but it's actually pretty simple! I made a few changes for my own version.
Please marinate the chicken for at least an hour. I usually marinate it for around 2 to 3 hours. Add plenty of grated ginger juice for extra-delicious chicken. I remove the skin, but if you like it, feel free to keep it on.