Chinese Style Chicken Karaage with Aurora Chili Sauce
I often make this with chicken, which is cheaper than shrimp, with chili sauce, but I wanted to make something a little different, a sauce that was a bit spicy and creamy. I always used to mix some ketchup with chili sauce so I tried mixing some mayonnaise too to make an aurora sauce base.
The sauce is quite thick, so you pour it over some quickly blanched bell peppers. By adjusting the amount of doubanjiang, even small children who don't like bell peppers should eat them up with the sauce.
You can leave out the oyster sauce in the marinade. You can make up for it with Worcestershire sauce.
The sauce goes well with fried squid or shrimp too, in which case use XO sauce instead of oyster sauce. Recipe by Sabumochi
Chinese Style Chicken Karaage with Aurora Chili Sauce
I often make this with chicken, which is cheaper than shrimp, with chili sauce, but I wanted to make something a little different, a sauce that was a bit spicy and creamy. I always used to mix some ketchup with chili sauce so I tried mixing some mayonnaise too to make an aurora sauce base.
The sauce is quite thick, so you pour it over some quickly blanched bell peppers. By adjusting the amount of doubanjiang, even small children who don't like bell peppers should eat them up with the sauce.
You can leave out the oyster sauce in the marinade. You can make up for it with Worcestershire sauce.
The sauce goes well with fried squid or shrimp too, in which case use XO sauce instead of oyster sauce. Recipe by Sabumochi
Cooking Instructions
- 1
Cut the chicken into bite sized pieces, pierce all over with a fork, rub in the ☆ seasoning ingredients and marinate for 10-15 minutes.
- 2
While the chicken is marinating, make a sauce with the ◎ ingredients. Finely chop the leek, grate the ginger and garlic, and combine with the ◎ ingredients. Adjust the seasoning with salt and pepper.
- 3
Pat the marinated chicken dry with paper towels, and coat with katakuriko or cake flour and deep fry.
- 4
Drain off the oil, and mix the chicken with the sauce from Step 2.
- 5
Transfer to a serving plate and garnish with vegetables of your choice. I used radish sprouts and cherry tomatoes here. I cut down on the doubanjiang, and scattered chopped red chili peppers on top.
- 6
You can also serve the sauce separately and dip the chicken in the sauce.
- 7
Chinese five spice powder is available in the Chinese seasoning section of the supermarket. It has fennel, cinnamon, sichuan peppers, cloves and dried mandarine orange peel.
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