Crispy and Juicy Chicken Karaage for Bento

• 3 Chicken thigh meat
• 2 tbsp Grated ginger
• 2 tsp Grated garlic
• 3 tbsp Soy sauce
• 2 tbsp Sake
• 2 tbsp Sesame oil
• 1 Egg
• 3 tbsp Plain flour
• 3 tbsp Katakuriko
• 1 Frying oil

1. Cut the chicken into bite-sized pieces.
2. Pat dry the extra moisture.
3. Put them in a plastic bag, and marinate with the ingredients for over 30 minutes, over 2 hours if possible.
4. Put in the beaten egg, and rub.
5. And add the mixture of flour and katakuriko, and rub in.
6. If you want to bring karaage for a lunch, prepare this the previous night to save time in the morning.
7. Heat the oil to 170C and deep-fry the chicken.
8. When you drop them into the oil, adjust the shape of each pieces of the chicken to look neat.
9. Let them sit for 5 minutes, and deep-fry at 180C to make them crisp.

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

Taken from cookpad.com/us/recipes/148861-crispy-and-juicy-chicken-karaage-for-bento (may not work)