Juicy Karaage (Japanese Fried Chicken)

• 1 Chicken thigh meat
• 1 tbsp Sake
• 1 1/2 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 1 tsp Honey
• 1 piece Ginger (grated)
• 1 clove Garlic (grated)
• 1 pinch Pepper
• 1/2 Egg
• 2 tbsp Katakuriko

1. Cut the chicken into large bite-sized pieces, and soak in plenty of water for 10 minutes.
2. Wipe the surface moisture off the chicken pieces with paper towels and put the chicken in a plastic freezer bag.
3. Add the ingredients marked with - sake, soy sauce, sesame oil, honey, grated ginger, grated garlic and pepper - to the bag.
4. Massage the chicken well to let the flavors soak in, close up the bag and let it marinate for 2 hours in the refrigerator.
5. After marinating, if there is any excess liquid left in the bag, discard it.
6. Add the beaten half egg and massage the chicken again.
7. When the egg has been evenly distributed, add the katakuriko and massage again.
8. Fry the chicken at 170C for 15 seconds.
9. Lower the heat quickly to 150C, and fry until the pieces are a light brown in color.
10. Take the chicken out of the oil and let it rest for 3 minutes.
11. Raise the temperature of the oil to 180C, and fry the chicken rapidly until it's golden brown.
12. It will have a crispy-crunchy finish!

chicken thigh, sake, soy sauce, sesame oil, honey, ginger, clove garlic, pepper, egg, katakuriko

Taken from cookpad.com/us/recipes/170171-juicy-karaage-japanese-fried-chicken (may not work)