Cut the chicken into a bite size pieces. Make a few cuts into the thick part. Then put them in a thick plastic bag like a zip-lock bag.
Put the seasoning ingredients into the bag, and rub in to the chicken. Close the zip and let it sit in a fridge over 1 hour. The longer you let it marinate the more delicious it will be.
Coat the seasoned chicken with katakuriko evenly, make sure to get in between the meat. Shake off the excess flour.
Heat oil to 320°F (160℃) and fry the chicken. Put in enough chicken to cover the entire surface of the pan and not to touch until it's done.
After 1 minute, remove the chicken and place on to a tray, and leave them chicken for a few minutes to cook with the residual heat.
Deep fry them again for 2 minutes, and enjoy. When you cute the karaage, the meat juice will come to surface.
Story Behind this Recipe
Finally I made this juicy karaage after many trials and errors.
I make some cuts into the thick part of the chicken. If you want to make sure it has cooked through, cut in it half and check before serving. Cover the whole surface of oil with the chicken when you deep fry them! While deep frying, don't touch them.