Cut the chicken into bite-sized pieces. Pat dry the extra moisture. Put them in a plastic bag, and marinate with the ★ ingredients for over 30 minutes, over 2 hours if possible.
Put in the beaten egg, and rub. And add the mixture of flour and katakuriko, and rub in. If you want to bring karaage for a lunch, prepare this the previous night to save time in the morning.
Heat the oil to 170°C and deep-fry the chicken. When you drop them into the oil, adjust the shape of each pieces of the chicken to look neat.
Let them sit for 5 minutes, and deep-fry at 180°C to make them crisp.
Story Behind this Recipe
There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on.
Fresh ginger and garlic for a excellent flavor. No garlic is ok for a bento. The key is a generous amount of sesame oil. For tatsutaage, you can coat the chicken in katakuriko (potato starch flour) after Step 1.