Chicken Kaarage

Cut chicken thighs into bite size pieces. Marinate with salt, sugar, soy sauce, sake, egg, oyster sauce, garlic powder, grated ginger, black pepper, spicy dou ban jiang. Mix well for a minute.

Add all purpose flour, mix well for another minute. Refrigerate for a couple hours or can cook immediately too.

Add oil to pan, high heat. Coat chicken pieces with corn starch and pan fry on both sides.

Serve with lemon and kewpie mayonaise.