Chicken Kara-age with Dashida


3 fillets Chicken thigh
1 and 1/2 tablespoons ☆ Dashida
1 tbsp ☆ Soy sauce
3 tbsp ☆ Sake
1 tbsp ☆ Sesame oil
1 clove ☆ Grated garlic
1 thumb's worth ☆ Grated ginger
1 tsp ☆ Doubanjiang
6 tbsp Katakuriko


Chop the chicken thigh into bite-sized pieces, put in a plastic bag with the ☆ ingredients and rub to marinate.
Add the katakuriko to the bag, and coat evenly.
Deep fry in oil heated to 170°C, then it's ready to serve.

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