Cut the chicken into bite-sized pieces (about 4 cm square), place in a bowl, and add (A). Massage the seasonings into the chicken until they are fully absorbed, and let stand for 10 minutes.

Add 50g (1.76 oz.) of flour into the bowl, then use long chopsticks to mix the ingredients together. Pour cooking oil into the fry pan until it’s about 2cm (0.79 inc.)deep, and heat on medium heat (170ºC/338ºF).

Put a moderate amount of flour into a sheet pan, then add the chicken from Step 2 and coat it lightly with flour. Hold one piece of chicken in your hand and coat it again gently with flour, pressing it gently to form a round shape. Place it into the frying oil. Repeat this process with the remaining pieces of chicken.

Once all the chicken is in the fry pan, let it fry for 2 minutes without touching it. Flip each piece over and allow to fry for another 3 minutes. Then, move the fried Karaage pieces from the fry pan onto a sheet pan or similar place where the excess oil can drip off. Serve on a plate garnished with lemon. When it’s time to eat, squeeze the lemon juice on top.