Karaage Fried Chicken

In a medium mixing bowl, combine chicken, shiro dashi, soy sauce, mirin, sake, ginger, garlic, and honey. Toss by hand until fully combined. Cover and refrigerate for at least 1 hour or overnight.
In a separate mixing bowl, combine marinated chicken and cornstarch. Toss by hand until the chicken is thoroughly coated.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F. Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown.
Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil and season with saltsalt and togarashi. Serve and enjoy.

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