Karen's Chicken Karaage

- 6 chicken thighs, deboned and cut into two-inch pieces
- Canola oil for frying

Quick Marinade:
- 1/2 Cup Aloha Shoyu (soy sauce)
- 1/4 Cup sugar
- 1 egg, beaten
- 1 tsp fresh ginger, crushed
- 1 clove garlic, crushed
- 1/4 Cup green onions, sliced 

Coating:
- 2 Cups flour 
- 1/2 tsp black pepper 

1. Combine marinade ingredients and add deboned chicken pieces.
2. Pour the flour and pepper into a ziplock bag (gallon size).
3. Heat the oil in a frying pan. (Use enough oil so the chicken pieces are halfway submerged when frying.)
4. Remove a third of the chicken pieces from the marinade and add to the plastic bag. Shake the bag to coat the pieces with the flour. Shake off excess flour from each piece before adding the chicken to the hot oil. 
5. Repeat the steps in #4 above for the rest of the chicken pieces. Don't leave the pan unattended because the pieces will cook quickly. Keep turning the chicken until golden brown and crispy. Turn down the heat a little if the chicken browns too quickly.

Place cooked chicken on paper towels to drain. Serves 3-4