Prepare the chicken: Make slits in the thick parts and open up the chicken as thin as possible (it will become crispy if it's thin). Marinate the chicken in the ● ingredients for 20~30 minutes.
Make the sauce: Finely chop the green onion and ginger. Combine the ○ ingredients together.
Coat the chicken from Step 1 with the katakuriko and cake flour mix. It's more delicious if you generously coat the chicken.
Heat some oil and deep fry the chicken for 3~4 minutes over high heat until crispy.
Cut the chicken into bite-sized pieces while it's still hot (be careful not to burn yourself). Pour the sauce generously on top, and enjoy.
I cut the meat in bite sizes.
This sauce goes well not only with chicken, but also with vegetables, pork, and light tasting fried fish, etc.
Story Behind this Recipe
My mother used to make this dish. When I first tried to make it myself, I was surprised how easy it was.
If you open up the chicken as thinly as possible, it'll cook more quickly. Coat with an additional layer of flour and your chicken will turn out extra crisply. It's delicious with either chicken thigh or breast meat. For small children or people who don't like spicy food, you can use less douobanjian and add a little honey to the sauce.