Herbal Crispy Chicken

• 2 portions Chicken thighs (or breasts)
• 1 clove Grated garlic
• 1 1/2 tbsp Soy sauce
• 1 1/2 tbsp Sake
• 1 Egg
• 1 1:1 ratio Katakuriko and cake flour (for coating)
• 1 Frying oil
• 1 Green onion or scallion
• 1 small knob Ginger
• 1 1/2 tbsp Sesame oil
• 3 tbsp Soy sauce
• 2 tbsp Ketchup
• 2 tbsp Vinegar
• 1 tsp Doubanjiang

1. Prepare the chicken: Make slits in the thick parts and open up the chicken as thin as possible (it will become crispy if it's thin).
2. Marinate the chicken in the ingredients for 20~30 minutes.
3. Make the sauce: Finely chop the green onion and ginger.
4. Combine the ingredients together.
5. Coat the chicken from Step 1 with the katakuriko and cake flour mix.
6. It's more delicious if you generously coat the chicken.
7. Heat some oil and deep fry the chicken for 3~4 minutes over high heat until crispy.
8. Cut the chicken into bite-sized pieces while it's still hot (be careful not to burn yourself).
9. Pour the sauce generously on top, and enjoy.
10. I cut the meat in bite sizes.
11. This sauce goes well not only with chicken, but also with vegetables, pork, and light tasting fried fish, etc.

chicken, garlic, soy sauce, sake, egg, cake flour, oil, green onion, knob ginger, sesame oil, soy sauce, ketchup, vinegar, doubanjiang

Taken from cookpad.com/us/recipes/148247-herbal-crispy-chicken (may not work)