Chicken karaage makes a quick and easy packed lunch for children. Pack it in a container (a colourful bento box is nice) with steamed rice dusted with furikake (rice sprinkles), some fruit, vegetables and something sweet as a treat.
Cut the chicken into 2cm (⅞in) chunks. Mince the garlic.
Put the chicken in a bowl and add the soy sauce, rice wine, garlic, ginger and pepper. Marinate at room temperature for 30 minutes, or longer in the fridge.
Pour cooking oil into a pan to the depth of about 3cm (1¼in) then heat to 180°C (350°F). Sprinkle the cornstarch over the chicken and mix thoroughly.
Fry the chicken a few pieces at a time; do not crowd the pan. Drain on paper towels and cool completely before packing into a bento box.