Sweet Honey Chicken Karaage

Directions

1. In a bowl, marinate the chicken with 1 tbsp Bachan’s Sweet Honey Barbecue Sauce, 1/2 tbsp oil, and the powdered garlic and ginger for 30 minutes in a cool spot on the counter.

2. Mix the potato starch and cornstarch in a large bowl. Working in batches, take pieces of chicken and shake off any excess marinade, then toss in the starch to coat completely. Shake off any excess starch and place the coated pieces of chicken on a baking sheet.

3. Pour in at least 2 inches of oil into a large. tall-sided heavy bottomed skillet or Dutch oven. Heat over medium high until the oil reaches 350°F.

4. When the oil is ready, fry the karaage: gently add a couple of coated chicken pieces to the oil, being sure not to crowd. Cook, flipping as needed, until the karaage is golden brown and cooked through, about 4-6 minutes. When done, remove the karaage pieces from the oil and set aside on a wire rack in a rimmed baking sheet. Repeat with the remaining karaage until all the chicken is cooked.

5. Toss the crispy karaage in a large bowl with the remaining Bachan’s Sweet Honey Barbecue Sauce. Finish with toasted sesame seeds if desired, and enjoy hot.