Chicken Kara-age with Dashida

Name: Chicken Kara-age with Dashida
Cuisine: American
Ingredients: 3 fillets Chicken thigh; 1 and 1/2 tablespoons ☆ Dashida; 1 tbsp ☆ Soy sauce; 3 tbsp ☆ Sake; 1 tbsp ☆ Sesame oil; 1 clove ☆ Grated garlic; 1 thumb's worth ☆ Grated ginger; 1 tsp ☆ Doubanjiang; 6 tbsp Katakuriko

cookpad.japan @cookpad_jp

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

Adjust the amount of doubanjiang paste to taste.
Since the chicken will be well flavored with the dashida, there is no need let it sit to marinate. Recipe by honeymit

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

Adjust the amount of doubanjiang paste to taste.
Since the chicken will be well flavored with the dashida, there is no need let it sit to marinate. Recipe by honeymit

cookpad.japan @cookpad_jp

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

Adjust the amount of doubanjiang paste to taste.
Since the chicken will be well flavored with the dashida, there is no need let it sit to marinate. Recipe by honeymit

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

Adjust the amount of doubanjiang paste to taste.
Since the chicken will be well flavored with the dashida, there is no need let it sit to marinate. Recipe by honeymit

Saved

Ingredients

3 filletsChicken thigh
1and 1/2 tablespoons ☆ Dashida
1 tbsp☆ Soy sauce
3 tbsp☆ Sake
1 tbsp☆ Sesame oil
1 clove☆ Grated garlic
1thumb's worth ☆ Grated ginger
1 tsp☆ Doubanjiang
6 tbspKatakuriko

Saved

Steps

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.