1. Rinse chicken in cold water and drain. Cut into bite size pieces. Marinate chicken chunks with in a mixture of "Ingredients A" for 30min to 1h.
2. In a small bowl add katakoriko and flour. Mix well.
3. Drain excess liquid of chicken, dredge each chicken piece in the mixed flour and dust off the excess.
4. Heat some oil (2cm or enough for a quick deep fry) in a wok or frying-pan. Heat it over medium-high heat. Check that it is ready by dipping a small piece of chicken in it. We need it about 160℃. The chicken will float to the surface if it's hot enough. Fry the chicken bits for about 7-8min over medium heat or until it is cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.