Chicken karaage is quite common in Japan and easy enough to buy at any convenience store or grocery store. I liked it quite a lot, and when I came home, I scoured the internet for recipes and found one that turned out pretty good. Once I knew the ingredients, I stopped using the recipe altogether, so all my measurements are approximate (since it's simply marinade, they don't exactly matter so much anyway!)
Generally in Japan, karaage is made using dark meat. I prefer using white meat, so that is what is included in this recipe. You can use whichever you prefer.
Also, you do not need a deep fryer. I have included directions for fryer and skillet.