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

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 recipe is based on oriental ingredients. The Sauce is very simple, the secret is to cook the meat the right way.We hope you enjoy!

Vinegary dishes are really delicious in the summer, aren't they? I seasoned the chicken with just salt and sake to make karaage, and coated with this easy sweet and sour sauce! Topping with plenty of chopped green onions adds a great taste. It's also delicious if you fry roughly-chopped leek and add at the end.Since the chicken is coated with katakuriko, the sauce thickens after you add the chicken. It goes wonderfully with chopped green onions, so be sure to put a generous amount of green onions before serving. Recipe by pappatyan

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 really love fried chicken topped with onion and sweet and sour sauce. So, I tried a pork version.I think this sauce could be used in many dishes. It goes well with fried chicken and would give a deliciously mild taste to shredded vegetables. You can also use thinly sliced pork. Recipe by Raby

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

I tried a sample of something like this in the prepared foods section of the supermarket. I tried to replicate it and modified it to my liking, and it came out completely different.You can omit the doubanjiang if you prefer!If you combine the sticky meat with the lotus root, the fritters won't fall apart in the hot oil! ! Recipe by Nico

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

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 like fried tofu deeply marinated in sukiyaki sauce . I thought up a recipe where the sukiyaki sauce played a supporting role to the leading tofu using age.Both the atsuage and ground pork already have plenty of oil, so let them cook in their own grease without adding oil. This will also help reduce the calories a little! Recipe by Poron526