Steps

1. Tear 1 sheet of nori (large size) (3 sheets if using for onigiri) into as small pieces as possible and place in a heatproof container.
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2. Add 1½ tbsp sake to the shredded nori, heat in the microwave for 40 seconds to 1 minute, and mix until softened. Pro Tip! Heating the nori in the microwave prevents it from clumping and makes it easier to coat the meat.
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3. Cut the lemon for garnish and set aside.
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4. Cut 320g chicken breast in half lengthwise, then slice into bite-sized pieces. Cutting chicken breast into bite-sized pieces helps it cook more evenly.
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5. Place the cut chicken breast in a bowl, add ½ tsp salt, the softened nori prepared in Step 2, 5 shakes Aji-no-moto (MSG), and 8 shakes garlic powder. Mix well until the flavors are thoroughly incorporated. Pro Tip! Since liquid seasonings like soy sauce are not used, no marinating time is required. Powdered seasonings quickly penetrate the meat just by mixing.
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6. Just before frying, thoroughly coat the marinated chicken with 3½ tbsp potato starch. Pro Tip! Coating with potato starch just before frying prevents the coating from peeling off and ensures a crispy finish.
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7. Pour oil (enough to cover the bottom of the pan by about 1cm) into a pot and heat it.
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8. Once the oil is hot, fry the potato starch-coated chicken. If the nori has settled, make sure to coat the chicken well with it before frying.
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9. Once a nice golden-brown color is achieved, remove the fried chicken, draining excess oil. Be careful not to overfry, as this will make the meat tough.
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10. Generously plate the freshly fried karaage.
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11. Sprinkle with Ajishio (seasoned salt) to taste and garnish with the sliced lemon to finish.
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