Chicken Kara-age with Dashida

• 3 fillets Chicken thigh
• 1 and 1/2 tablespoons Dashida
• 1 tbsp Soy sauce
• 3 tbsp Sake
• 1 tbsp Sesame oil
• 1 clove Grated garlic
• 1 thumb's worth Grated ginger
• 1 tsp Doubanjiang
• 6 tbsp Katakuriko

1. Chop the chicken thigh into bite-sized pieces, put in a plastic bag with the ingredients and rub to marinate.
2. Add the katakuriko to the bag, and coat evenly.
3. Deep fry in oil heated to 170C, then it's ready to serve.

chicken thigh, soy sauce, sake, sesame oil, garlic, ginger, doubanjiang, katakuriko

Taken from cookpad.com/us/recipes/150585-chicken-kara-age-with-dashida (may not work)