Restaurant Salted Chicken Karaage

• 500 grams Chicken thigh (or breast)
• 1 tsp Salt
• 1 tsp Sesame oil
• 1 dash Ichimi seasoning
• 1 dash Black pepper
• 2 tbsp Sake
• 1 clove or 1-2 teaspoons Grated garlic (or tubed)
• 1 tsp Grated ginger
• 1/2 tsp Salt
• 1 pinch Katakuriko
• 1 Vegetable oil

1. Cut the meat into bite-sized pieces and put into a plastic bag.
2. Add the ingredients and massage into the chicken.
3. Tie the bag closed and let marinate in the refrigerator for 2 hours.
4. After 2 hours, add the ingredients and rub in well.
5. Leave to marinate for 3-4 hours.
6. Coat with katakuriko and shake off the excess powder.
7. Deep-fry in 180C oil for about 5 minutes.
8. Start with medium heat and then raise to high at the end.
9. If separating the marinating process into 2 parts is too troublesome, you can add all of the ingredients at the same time.

salt, sesame oil, ichimi seasoning, black pepper, sake, garlic, ginger, salt, katakuriko, vegetable oil

Taken from cookpad.com/us/recipes/143601-restaurant-salted-chicken-karaage (may not work)