Prepare the ponzu coleslaw dressing by mixing ponzu sauce, soy sauce, and mayonnaise in a bowl.

In a separate large bowl, combine finely sliced cabbage, thinly sliced carrots, and canned corn.

Pour the ponzu dressing over the coleslaw vegetables and toss to coat evenly.

Chill the coleslaw in the refrigerator for at least 1 hour to allow the flavors to meld.

Cut the chicken into 1 1/2 inch square pieces.

Heat vegetable oil in a large skillet over medium heat to 350°F. Test the oil temperature by dropping a bread cube; it should turn brown on the bottom in about 20 seconds.

Pour the karaage coating mix into a large plastic bag.

Moisten the chicken pieces in water, allowing excess water to drip off.

Add approximately a dozen chicken pieces to the bag with the coating mix.

Close the top of the bag securely and shake well to thoroughly coat all the chicken pieces.

Carefully pan-fry half of the coated chicken pieces in the hot oil for 2-4 minutes, turning occasionally, until the chicken is cooked through and golden brown.

Remove the fried chicken pieces from the oil and place them on paper towels to drain excess oil.

Repeat the frying process with the remaining chicken pieces.

Serve the karaage immediately with the chilled ponzu coleslaw on the side.