japanese-style Karaage fried chicken

Instructions

• 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.
• Serve hot!