Huge fan of Chicken Karaage, but never really made it at home until recently.
Dice the chicken up.
Mix all ingredients into a ziploc bag. Add the diced chicken and let it marinade for 30 minutes in the fridge.
After marinating, pat the chicken dry with paper towels and set aside.
Ok, not quite breading since we're using potato starch but same goal. Sprinkle the chicken pieces and make sure they are fully coated with the starch.
Heat up (roughly at 160°C) enough oil in a pan to cover the chicken pieces. Cook for about 3 minutes. The pieces don't have to be super golden at this point. There will be another round of frying for that.
Let the chicken rest on paper towels for about 4 minutes before frying again.
This time heat up the oil at roughly 200°C. This is a quick in-and-out action to make the chicken crispy. Cook for 30 seconds. Take out and set aside on some paper towels. Let it cool and it's ready to eat.
This is totally optional, but I'm a fan of both Kewpie mayo and Sriracha sauce. You can dip your chicken in either or both!