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

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 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

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

The sauce can be steak sauce, salad dressing and more (o^^o)#12dish

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.

Chicken kara-ge and grated daikon and ponzu is refreshing and delicious!I created this recipe thinking there must be an easy way to prepare it.In Step 6, the trick to make tasty karaage is to deep fry them to a crispy golden brown. Beware of spattering oil!When served hot, the texture of the chicken is crisp and juicy!If left for a while before serving, the texture will become fluffy and creamy.The meat is tender and tasty even after it has cooled. Recipe by ducksoup

There are a lot of similar recipes out there, but I can guarantee this one is delicious!-They're prone to scorching, so fry the chicken on low heat.-Adjust the amount of shio-koji depending on the brand you use. Recipe by Mangetsu152000

Simple, easy, and delicious

Ah, I just made this recipe up, totally.Some people may not be too familiar with yuzu pepper paste, but you can buy it in tubes, which is really convenient.The key to the karaage is to fry it twice. It will come out juicy and crispy.When frying the chicken, give it a light squeeze with the skin side facing out. It will turn out even juicier and crispier. Recipe by Mameningen