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Alright, don’t linger, let’s plan this chinese style chicken karaage with aurora chili sauce menu with 17 elements which are definitely easy to acquire, and we have to process them at the very least through 7 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients - Chinese Style Chicken Karaage with Aurora Chili Sauce:

1. Provide 1 Chicken thigh (or breast)
2. Give 1 tbsp for ☆ Sake
3. Give 1 dash of each ☆ Salt, pepper, oyster sauce
4. Give 1 of Katakuriko (or cake flour)
5. Need 1/4 of a thin stalk ◎ Leek
6. Get 1/2 clove for ◎ Garlic
7. Get 1/3 piece of ◎ Ginger
8. Make ready 2 tbsp ◎ Mayonnaise
9. Require 1 tbsp of ◎ Ketchup
10. Make ready 1 tsp of ◎ Sugar
11. You need 1 1/2 tsp of ◎ Oyster sauce
12. Need 1/2 of to 1 teaspoon ◎ Doubanjiang
13. You need 1 tsp - each ◎ Grainy mustard, sesame oil
14. Prepare 1 for ◎ Chinese five spice powder (optional)
15. Require 1 pinch of of each ◎ Salt and pepper
16. Take 1 Frying oil
17. Provide 1 to garish Red chili peppers, radish sprouts, cherry tomatoes, chopped green onion etc.

Chinese Style Chicken Karaage with Aurora Chili Sauce step by step:

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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