1. Thaw out the marinated chicken in the chiller.
2. Form the chicken into a round shape using your hands and coat with breadcrumbs.
3. Heat oil in a pan and deep fry the karaage for 4 minutes or until golden brown (ideal oil temp. is 325F)
4. Drain for 1 minute.
5 Pour the Karaage sauce in a bowl and gently toss the Karaage until it is evenly coated with sauce.
1. Use mayonnaise as dipping.
2. Serve it with thinly sliced cabbage or lettuce as a side salad