Juicy Chicken Karaage (Japanese Fried Chicken)

• 300 grams Chicken thigh meat
• 1 clove Grated garlic
• 1 clove Grated ginger
• 2 tbsp Sake
• 1 1/2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1/2 Egg
• 1 Frying oil (as needed)
• 1 1/2 tbsp Cake flour
• 1 1/2 tbsp Katakuriko (potato starch flour)

1. Cut the chicken into a little bigger than a bite size.
2. Rub all the ingredients into the chicken well and let it sit for about 30 minutes (in the refrigerator).
3. Next, add the beaten egg and rub into the chicken.
4. Let it sit for another 30 minutes if possible (go to Step 3 if you're strapped for time).
5. Add the ingredients to Step 2.
6. If you want to make the karaage crispy, mix the in a bowl and drain the marinade from the chicken before coating with the mixed ingredients.
7. Deep fry the chicken in medium-high oil.
8. Remove while the chicken is not fully browned, and drain for 2 to 3 minutes.
9. Heat the oil to high.
10. Drop the pre-fried chicken from Step 5 back to the oil heated to high and deep fry for another 1 to 2 minutes until golden brown.

chicken thigh, garlic, ginger, sake, soy sauce, sesame oil, egg, oil, flour, flour

Taken from cookpad.com/us/recipes/152715-juicy-chicken-karaage-japanese-fried-chicken (may not work)