Steps to Prepare Award-winning Chicken Karaage + Green Onion Sauce
Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Recipe of Any-night-of-the-week Chicken Karaage + Green Onion Sauce. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken Karaage + Green Onion Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Karaage + Green Onion Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Karaage + Green Onion Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Chicken Karaage + Green Onion Sauce using 10 ingredients and 6 steps. Here is how you cook that.
This is my family's standard chicken karaage since we all love the green onion sauce.
If you want to add some spice, mixing in 1 teaspoon of doubanjiang to the sauce makes it tasty.
Enjoy it while piping hot. Recipe by haru001
Ingredients and spices that need to be Get to make Chicken Karaage + Green Onion Sauce:
- 600 grams Chicken (breast or thigh)
- 1 tbsp A. Sake
- 2 tsp A. Soy sauce
- 1/2 tbsp A. Grated ginger
- 1/2 Japanese leek
- 2 tbsp B. Sugar
- 2 tbsp B. Soy sauce
- 2 tbsp B. Vinegar
- 2 tsp B. Sesame oil
- 1 Katakuriko
Steps to make Chicken Karaage + Green Onion Sauce
- Cut the chicken into slightly large pieces. Rub the A. ingredients into the chicken and let marinate for at least 30 minutes.
- Combine the B seasonings well. Add the minced green onion to finish making the sauce.
- Drain off the marinade from Step 1 well and coat the chicken completely with katakuriko. Deep fry in 170°C oil until golden and crispy, then drain well.
- Arrange the piping hot chicken karaage onto a plate and cover with the green onion sauce.
- Update: I changed the amount of ingredients for the green onion sauce.
- I use a ratio of 1:1:1 for the sugar:soy sauce:vinegar. I never change this ratio. But I do change the amounts.
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