spicy Karage ( Japanese style fried chicken )

Great as an appetizer or a picnic! You can make non-spicy for your family.

serves 3-4

Ingredients: 

1 lb. skinless, boneless chicken thigh, cut in bite sizes

mixture

2 cloves garlic, crushed 

1 egg

1/2 tsp. sugar 

1/2 Tbs. soy sauce

1 Tbs. sesame oil

1/2 tsp. chicken powder bouillon

1/4 tsp. salt

3 Tbs. corn starch

1 Tbs. Sriracha or tabasco

1/2 tsp. black pepper

Directions: 

Whisk the mixture and transfer to a ziploc bag. Place the cut chicken into the bag and rub the mixture well. Seal it and let it sit for 30 minutes in refrigerator.

Heat about 2 inches of vegetable oil in a heavy-bottomed pot about 350F. 
Fry the chicken in the hot oil until lightly golden about 4 minutes. Turn the chicken with chop sticks or tongs a couple of times and adjust the heat as needed to maintain the oil temperature.

Remove chicken from oil and place on paper towels to drip dry a few minutes.
Serve garnished with sliced lemon.