Chicken Kara-age with Dashida

Chicken Kara-age with Dashida

Since the dashida sufficiently adds flavor to the chicken, there is no need let it sit to marinate.


Chicken thigh
3 fillets (about 840 g)
☆ Dashida
1 and 1/2 tablespoons
☆ Soy sauce
1 tablespoon
☆ Sake
3 tablespoons
☆ Sesame oil
1 tablespoon
☆ Grated garlic
1 clove
☆ Grated ginger
1 thumb's worth
☆ Doubanjiang
1 teaspoon
about 6 tablespoons


1. Chop the chicken thigh into bite-sized pieces, put in a plastic bag with the ☆ ingredients and rub to marinate.
2. Add the katakuriko to the bag, and coat evenly.
3. Deep fry in oil heated to 170°C, then it's ready to serve.

Story Behind this Recipe

I created this recipe by making a simple kara-age with dashida Korean soup stock.