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Chicken Kara-age with Chilli Sauce

Chicken Kara-age with Chilli Sauce

This dish is as the title describes. It is a handy sauce which you can use for a lot of different dishes. You can also replace the chicken with prawns.

Ingredients: 2 servings

Chicken thigh
1 (approximately 250 g, discard the excess fat)
Salt and pepper
A small amount each
Plain flour
To coat the chicken
oil for deep frying
To fry
Chilli sauce
●Japanese leek
4~5 cm length
●Ginger
2 slices
●Garlic
1 clove
Doubanjiang
1 teaspoon
Sesame oil
To taste
☆Sugar
1 1/2 tablespoons
☆Ketchup, sake
1 tablespoon each
☆Chinese soup stock
1/2 cup
☆ Salt
1/3 teaspoon
Katakuriko dissolved with water
Add as much as you like

Steps

1. Cut the chicken into bite sizes and rub salt and pepper. Rest for about 10 minutes. Coat the chicken with plain flour and deep-fry until crispy.
2. Make the chilli sauce. Combine the ☆ sauce ingredients (shown left in the photo). Chop all the ● vegetables (right in the photo).
3. Heat the sesame oil in a frying pan. Add the ● vegetables and fry over a high heat until the aroma is released. Add the doubang jang paste and fry.
4. Simmer a little while and add the combined ☆ ingredients. Simmer over a medium heat for 2~3 minutes. This is a rough estimate of cooking time. If you double the quantity adjust the cooking time too.
5. Add the dissolved katakuriko at the end to thicken and finish the sauce.
6. Cool down and transfer to a air-tight container. The sauce will last 2~3 days (this is my estimate). It thickens when cooled down but when you reheat it in the microwave it will become runny again.
7. Add the fried chicken to the chilli sauce and stir.
8. Transfer to a serving dish and garnish with the julienned Japanese white leek (not included in the ingredients). Serve.

Story Behind this Recipe

This is our family's usual chiili sauce. I paired the chicken with this sauce because chicken is much cheaper that prawns which is the usual combination.