Easy Chicken Karaage

In a small resealable plastic bag, combine the soy sauce and the chicken pieces. Refrigerate for at least 1 hour.

In a small, deep saucepan, heat the oil over medium high heat; insert a candy/oil thermometer at the side of the pan. Line a plate with paper towels.

In a medium bowl, add the cornstarch. Remove the chicken from the marinade and coat it with the cornstarch. (Discard the soy sauce.)

When the oil has reached 350°, carefully add 3 or 4 pieces of chicken and cook for 3 to 4 minutes.

Remove the chicken with a slotted spoon and place on the paper towel–lined tray. Use an instant-read thermometer to make sure the chicken’s internal temperature is at least 165°.

When the oil reaches 350°, add more chicken, and repeat the process. Serve with ketchup or mayonnaise for dipping.