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1
Cute the chicken into bite-sized pieces.
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2
If you get rid of the skin it will make this dish a little healthier but this is only a suggestion.
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3
Pierce the cut chicken with a fork a few times to make it easier for the flavours to infuse.
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4
Grate the ginger.
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5
The ginger you use should be about half the size of the ginger you find packaged for sale in shops.
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6
(About the same size as the piece in the picture for Step 1.)
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7
Add the cooking sake and soy sauce to the grated ginger.
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8
It should be added at 4 parts cooking sake to 1 part soy sauce.
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9
The picture may make it seem that the mixture contains a lot of soy sauce, but it really doesn't need that much.
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10
Add the cut chicken into a ziplock bag or similar, along with the marinade from Step 4.
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11
When the marinade has been spread around the chicken, add the sesame oil as well.
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12
Securely seal the bag and gently rub the marinade into the meat before leaving to rest in the refrigerator.
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13
If you want to eat the chicken quickly, leave the mixture for at least 3-4 hours, though keeping it for 2-3 days will help the flavours blend better and dramatically improve the taste.
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14
It's time to make the coating for the karaage.
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15
Add the katakuriko, flour and egg to a bowl.
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16
The powder ingredients should be the same ratio but if you add slightly more katakuriko, the karaage will come out more crispy.
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17
Don't add water, instead add a little of the marinade from the ziplock bag (but not too much!)
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18
and mix until the coating becomes thick.
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19
Submerge the chicken in the mixture.
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20
Once the chicken is fully coated, fry it.
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21
I like using the frying pan for this but if you are used to using a different type of pan then feel free to use that instead.
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22
Once the karaage has turned a golden colour, they're ready.
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23
Place them on a paper towel to remove any excess oil and then arrange on a plate.
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24
Place them on top of lettuce and serve.
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25
You'll be shocked how soft you can make chicken breast meat.
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26
For those that like a stronger taste, adjust the amount of soy sauce to your preferred amount 20 ml at a time.
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27
If you make it too thick though the karaage may burn easily so be careful.
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28
If you feel the taste is too light then I recommend serving with mayonnaise for some extra flavor.
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29
Adding garlic into the marinade is delicious as well.
