Chicken Karaage + Green Onion Sauce

Name: Chicken Karaage + Green Onion Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

3 servings

600 gramsChicken (breast or thigh)
1 tbspA. Sake
2 tspA. Soy sauce
1/2 tbspA. Grated ginger
1/2Japanese leek
2 tbspB. Sugar
2 tbspB. Soy sauce
2 tbspB. Vinegar
2 tspB. Sesame oil
1Katakuriko

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Steps

1

Cut the chicken into slightly large pieces. Rub the A. ingredients into the chicken and let marinate for at least 30 minutes.
2

Combine the B seasonings well. Add the minced green onion to finish making the sauce.
3

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.
4

Arrange the piping hot chicken karaage onto a plate and cover with the green onion sauce.
5

Update: I changed the amount of ingredients for the green onion sauce.
6

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.