Flour Dredge (may need to increase depending on how much chicken is used)
Garlic Furikake Shoyu Sauce
1cupshoyu (soy sauce)
This part is optional to do but it does give the chicken a juicer taste if done. First, Mix together in a large bowl the water, shoyu, salt, sugar, lime juice, garlic, and sriracha. Add in the chicken and make sure it is covered in the brine.
Cover the bowl and let it soak for at least 2 hours and at best 24 hours.
Dredging the chicken:
To make the flour dredge, season the flour with garlic powder, salt, and pepper in a medium sized bowl. Whisk it well to combine. Set aside.
Drain the chicken from the brine when it has finished soaking. Pat dry the chicken on a paper towel, dredge the chicken in the flour seasoning, coat the floured chicken in the eggs, and dredge the chicken again in the flour. Set the floured chicken on a separate plate. Continue this process until all chickens have been dredged.
Heat enough oil to fry the chicken at 350°F. Carefully drop in the chicken pieces one by one. Let it fry for about 3-5 minutes or until the chicken is golden brown.
Set cooked chicken aside wire rack or plate lined with paper towels.
Garlic Shoyu Sauce:
Combine shoyu, brown sugar, white sugar, garlic, ginger, white pepper, and furikake seasoning.
Heat the sauce in a pot over medium heat. Let it come to a boil and bring it down to a simmer for a few minutes. Turn off the heat and add in the green onions.
Dip the chicken into the sauce and serve. Or serve the sauce in a side bowl to dip the chicken leisurely. Enjoy!