My Familys Crispy and Juicy Chicken Karaage - chicken

Method

• I use garlic soy sauce that I made in advance for a seasoning.
• If you don't have it, use 1.5 tablespoons of soy sauce and 1 clove of grated garlic.
• Mix the garlic soy sauce, ginger juice, mirin, salt and pepper in a zip-lock bag.
• Cut the chicken into a bite size.
• The best size is one that you might think is too big for an easy bite.
• Put the chicken into the zip-lock bag, and rub it to season.
• Release the air and seal the bag, and let it marinate in the fridge for 30 minutes.
• Discard excess marinade if needed.
• Add in the katakuriko and rub on the chicken before frying.
• Heat oil to 355F/180C and deep-fry the chicken for a few minutes, until the coat is no longer soft, and bit browned.
• Take them out and leave for 3 - 4 minutes to cook with the residual heat.
• When you want to make a lot, deep-fry the next batch for tame-saving.
• After that, deep-fry again for 30 - 40 seconds to make them crispy.