Chinese Style Chicken Karaage with Aurora Chili Sauce.
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Composition Chinese Style Chicken Karaage with Aurora Chili Sauce:
- Prepare 1 - Chicken thigh (or breast).
- Provide 1 tbsp for ☆ Sake.
- Give 1 dash - of each ☆ Salt, pepper, oyster sauce.
- Provide 1 of Katakuriko (or cake flour).
- Provide 1/4 for of a thin stalk ◎ Leek.
- Give 1/2 clove of ◎ Garlic.
- You need 1/3 piece for ◎ Ginger.
- Require 2 tbsp - ◎ Mayonnaise.
- You need 1 tbsp - ◎ Ketchup.
- You need 1 tsp of ◎ Sugar.
- You need 1 1/2 tsp of ◎ Oyster sauce.
- Prepare 1/2 to 1 teaspoon ◎ Doubanjiang.
- Prepare 1 tsp - each ◎ Grainy mustard, sesame oil.
- Prepare 1 - ◎ Chinese five spice powder (optional).
- Provide 1 pinch of of each ◎ Salt and pepper.
- Provide 1 - Frying oil.
- Give 1 for to garish Red chili peppers, radish sprouts, cherry tomatoes, chopped green onion etc..
Chinese Style Chicken Karaage with Aurora Chili Sauce process:
- Cut the chicken into bite sized pieces, pierce all over with a fork, rub in the ☆ seasoning ingredients and marinate for 10-15 minutes..
- While the chicken is marinating, make a sauce with the ◎ ingredients. Finely chop the leek, grate the ginger and garlic, and combine with the ◎ ingredients. Adjust the seasoning with salt and pepper..
- Pat the marinated chicken dry with paper towels, and coat with katakuriko or cake flour and deep fry..
- Drain off the oil, and mix the chicken with the sauce from Step 2..
- Transfer to a serving plate and garnish with vegetables of your choice. I used radish sprouts and cherry tomatoes here. I cut down on the doubanjiang, and scattered chopped red chili peppers on top..
- You can also serve the sauce separately and dip the chicken in the sauce..
- Chinese five spice powder is available in the Chinese seasoning section of the supermarket. It has fennel, cinnamon, sichuan peppers, cloves and dried mandarine orange peel..
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