Crispy & Juicy Youlinji Chicken Karaage

• 1 thigh Chicken thigh
• 1 dash Salt
• 1/2 tbsp Sake
• 1 1/2 tbsp Soy sauce
• 1 1/2 a tablespoons Vinegar
• 1 tbsp Sugar
• 1/2 tbsp Mirin
• 1 piece Ginger
• 7 cm Leek (the white part)
• 1 Katakuriko

1. Mince the onion and garlic and put in a bowl together with the sauce ingredients.
2. Remove the yellow fat from the chicken thighs.
3. Cut into bite-sized pieces and marinate for about 10 minutes.
4. Heat the frying oil to 180C.
5. Add the katakuriko to a plastic bag.
6. Then add Step 2, incorporate lots of air, and shake it!
7. !
8. Once the oil has heated, shake off any excess katakuriko from the chicken, spread the skin out, and drop into the oil (it'll start frying.)
9. Don't touch them yet!
10. Stir the pot once the coating has hardened to incorporate lots of air.
11. Once they've browned, drain the oil on parchment paper, and then let it soak in the sauce.
12. Transfer to a serving plate, top with the sauce, and it's complete.

thigh, salt, sake, soy sauce, vinegar, sugar, mirin, ginger, katakuriko

Taken from cookpad.com/us/recipes/158553-crispy-juicy-youlinji-chicken-karaage (may not work)