Chicken Karaage + Green Onion Sauce

• 600 grams Chicken (breast or thigh)
• 1 tbsp A. Sake
• 2 tsp A. Soy sauce
• 1/2 tbsp A. Grated ginger
• 1/2 Japanese leek
• 2 tbsp B. Sugar
• 2 tbsp B. Soy sauce
• 2 tbsp B. Vinegar
• 2 tsp B. Sesame oil
• 1 Katakuriko

1. Cut the chicken into slightly large pieces.
2. Rub the A. ingredients into the chicken and let marinate for at least 30 minutes.
3. Combine the B seasonings well.
4. Add the minced green onion to finish making the sauce.
5. Drain off the marinade from Step 1 well and coat the chicken completely with katakuriko.
6. Deep fry in 170C oil until golden and crispy, then drain well.
7. Arrange the piping hot chicken karaage onto a plate and cover with the green onion sauce.
8. Update: I changed the amount of ingredients for the green onion sauce.
9. I use a ratio of 1:1:1 for the sugar:soy sauce:vinegar.
10. I never change this ratio.
11. But I do change the amounts.

a, soy sauce, ginger, sugar, soy sauce, vinegar, sesame oil, katakuriko

Taken from cookpad.com/us/recipes/153490-chicken-karaage-green-onion-sauce (may not work)