Kewpie-ranch chicken karaage bites

Mix a pound of cut up chicken thighs with Kewpie, soy and ranch seasoning; let it sit half an hour.

Shake off the excess and dredge in cornstarch or potato starch.

Fry at 325 for two and a half to three minutes; take out.

Turn the oil up to 375 and fry another minute until golden and cooked through.

Serve with a little extra Kewpie for dipping and a little togarashi.