Karaage With Mayonnaise Dip

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1. 1Step 1: If you want to serve the karaage with rice, cook one bowl of rice per person as a side dish.
2. 2Step 2: Rinse the chicken breast with water and pat completely dry with paper towels. Cut into bite-sized pieces, about 3–4 cm.
3. 3Step 3: Put the chicken in a sealable container and season with salt and pepper.
4. 4Step 4: Peel the garlic, crush it lightly and grate it finely directly into the container. Add soy sauce and mirin, mix everything, close the container and refrigerate for 1 hour.
5. 5Step 5: In a separate bowl, stir together mayonnaise, finely chopped onion, rice vinegar, sugar, pepper and sesame seeds. Refrigerate until serving.
6. 6Step 6: In another bowl, combine plain flour and potato starch. Take the meat out, let excess marinade drip off and coat each piece thoroughly in the flour mixture.
7. 7Step 7: In a deep saucepan, heat oil to 175°C. Fry about 6 pieces at a time for 4 minutes.
8. 8Step 8: Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the remaining batches, reheating the oil to at least 160°C between batches. Serve hot with the dip and rice.