The the direction of the grain of a chicken breast twists and turns a lot. If you simply cut it vertically from the right, the left part will be twisted.
For karaage, cut the chicken into parts as shown in the photo. The part where the grain of the meat is twisted varies, so look closely at the meat on the left upper part when cutting it.
Cut each part of the chicken breast so that the cuts are vertical to the grain.
The size of the pieces will vary depending on what you're making, but if you cut it like this regardless of the size, the breast pieces will be easy to eat.
Put the cut chicken in a bowl or plastic bag with the grated garlic and ginger and the seasoning ingredients. Rub the flavors into the meat. Let the flavors meld for about 30 minutes.
Put the ingredients in a plastic bag. Add just as much chicken as you'll be able to fry in one batch, and shake to coat with the flour. Rub and squeeze the chicken pieces over the bag to make the flour adhere to its surface.
Deep fry the chicken in 180°C oil. Be careful not to overcook it. If you flour the chicken just before dropping it in oil, there's no need to double-fry. Serve with a little salt on top.
I wanted to vary the flavor by adding lemon juice or ponzu sauce while eating the chicken, so I flavored it quite lightly. Adjust with soy sauce to taste.
If you use a little more soy sauce than indicated, the color of the fried chicken will be darker.
If you have it, please try using cornstarch for the coating. It will be crispier On the left is cornstarch-coated chicken; on the right is katakuriko coated chicken.
Story Behind this Recipe
Chicken breast meat has quite a strong grain. One day, I looked at the breast meat carefully and found out why. A little sweetness is needed in the flavoring, but mirin and honey burn easily so don't use them.
Be sure to sprinkle on the ingredients just before frying the chicken. If you leave it for some time the flour will get gluey, and the chicken won't fry out crispy. If you squeeze the meat over the plastic bag the flour will stick to the surface and not come off easily, so the oil won't get messy. Fry just long enough so that the meat will finish cooking through with residual heat.