I usually make this dish with chicken wings, but I used thigh meat instead. It is easier to eat.As soon as you coat the chicken with sauce sprinkle on the sesame seeds. Otherwise the sesame seeds won't stick.If you prefer to coat the chicken pieces thickly with sauce, boil it down a little first.If you find the sauce too sweet, adjust the sugar to your liking. Recipe by Hamumaki

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

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

Since the sauce I made for Korean style chilled tofu was so delicious, I'm coming up with ways to use it in other recipes.It's completely tasty. It tastes great with anything.You can reduce calories if you blot away excess oil before adding the sauce. Recipe by Beru

This is our family's usual chiili sauce. I paired the chicken with this sauce because chicken is much cheaper that prawns which is the usual combination.As for the quantity of the potato starch flour dissolved with water it really depends on how much the sauce reduces or how thick you like the sauce. I made it to taste for this recipe. The ratio of the potato starch flour and water is roughly 1 teaspoon each. It is nice to coat the chicken with the sauce or just to drizzle it over. Recipe by Sabumochi

I made a variation of Nagoya-style chicken wings.Absolutely nothing, since it's easy! Recipe by Chiton

This one is very close to the fried chicken recipe my dad (he is the professional chef) cooked for us at home in Hokkaido but I added some twists 💕to it.

This is our family's recipe for chicken karaage.This is a generous 4 servings. I put the leftovers in our bento for the next day. For 4 servings (and some more for a lunch box). Recipe by Run mama

As you only have the aroma instead of eating the actual garlic, the smell doesn't linger as long and you don't have garlicky breath afterward.I wrote "100 ml or more" for the amount of soy sauce, because you first use enough soy sauce to just cover the garlic cloves. Afterward, you can add as much soy sauce as you like. The aroma is best if you use it up within one week. The garlic changes colour, so take them out after about 3 days. Recipe by Yukoai_yukoi

This recipe was passed down to me from my mom, and is a staple in our house.You can pickle the garlic without slicing, but you could use the sliced garlic in cooking, so I make 2 kinds of garlic soy sauce in my house.Adjust the amount of garlic to your liking. Recipe by Yuuyuu0221

My husband said he wanted to eat chicken with a garlic flavor, so I made this. By marinating it in garlic soy sauce, the chicken becomes well flavored. The sesame seeds are nutty and delicious too.Fry both sides well so that the chicken is cooked through.If there's not enough oil, just add more. For 2 servings. Recipe by annnnn

Karaage is Japanese fried chicken.It often uses chicken thigh, but I cooked it with chicken breast. That way, I t’s much lighter in taste and lower in calories.Click here for full instructions:youtu.be/C0Oe4wZFQxA