Spicy Karaage

Ingredients:

For the Marinade:

• 3-4 Skinless chicken thighs cut into 2 inch pieces
• 2 tbsp. soy sauce
• 2 tbsp. mirin 
• 2 tbsp. Sake
• 2 cloves grated garlic
• 1 tsp. grated ginger

For breading:

• 1/4 cup potato starch (or corn starch)
• Oil to fill a pan 1-2 inches deep*

For spicy sauce:

• 2 tbsp gochujang
• 1 tbsp sugar
• 1 soy sauce
• 1 tbsp mirin
• 1 tbsp sake 

Optional toppings for over rice style:

• green onion
• onsen egg
• mayo
• kizami nori
• Shredded cabbage

1. Poke each chicken thigh 10 or so times with a fork. Cut the chicken thighs into 2 inch pieces. Place the pieces into either a large plastic ziplock bag, or a bowl. Set aside.
2. In a separate bowl add all ingredients for the marinate, being sure to mix them well. Pour the marinade over the chicken and let marinate in the fridge for a minimum of half an hour. 
3. While the chicken marinates, prepare the spicy sauce by adding all ingredients into a small bowl. Mix together well. Set aside. *If you are making onsen eggs to put on top, follow my onsen egg recipe that you can find here.
4. Remove the marinated chicken piece by piece from the bag and place it on a cutting board. Dust or roll each piece in a generous amount of potato starch. Either fry the pieces for 5-7 minutes (flip the pieces over halfway through) on medium heat in a shallow frying pan with at least an inch of oil, or use a different frying method of your choice. 
5. Once all the chicken has been fried, remove from the oil and let try on a paper towel. 
6. In a different frying pan, add the spicy sauce on medium-low heat. Allow it to heat up briefly and then toss in your chicken and coat the pieces with the sauce.

If you would like to eat this as a don (over rice) style dish, place your rice in a large bowl, filling it half way. Layer the rice with shredded cabbage. Then place your chicken on top. You can then add nori, mayo, green onions, or an onsen egg to your liking.