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Chicken Tender Karaage With Chinese 5-Spice

Chicken Tender Karaage With Chinese 5-Spice

Juicy and soft karaage made from chicken tenders If you like, drizzle with vinegar while it's still hot and serve.

Ingredients: 2-3 servings

Chicken tenders
300 g
Katakuriko
as needed
Seasoning
Soy sauce
1 1/2 tablespoons
Sake
1/2 tablespoon
Mirin
1/2 teaspoon
Salt
a pinch
Grated garlic
1 large clove
Grated ginger
1 piece
Sesame oil
1 teaspoon
Chinese 5-spice powder
1/4 teaspoon
As Desired
Grain vinegar
as desired

Steps

1. Remove the sinews from the tenders and cut into 3-4 bite-sized pieces. Add all the ingredients except for the katakuriko to a bowl and gently rub into the chicken.
2. Marinate for 15 minutes. Rub in Step 1 once more, and once the juices are gone, coat with katakuriko.
3. Heat the frying oil in the frying pan. Add the meat at about 180℃ and fry on low-medium heat for 6-7 minutes.
4. Once they've developed a rich golden brown color and are crispy they're done. If you like, drizzle with vinegar and serve.

Story Behind this Recipe

I was able to buy chicken tenders for cheap, so I made a huge batch of juicy karaage.