Chicken Kara-age with Chilli Sauce Recipe

Name: Chicken Kara-age with Chilli Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Chicken thigh; 1 dash each Salt and pepper; 1 to coat the chicken Plain flour; 1 to fry oil for deep frying; 5 cm length Japanese leek; 2 slice Ginger; 1 clove Garlic; 1 tsp Doubanjiang; 1 Sesame oil; 1 1/2 tbsp Sugar; 1 tbsp each Ketchup, sake; 100 ml Chinese soup stock; 1/3 tsp Salt; 1 add as much (to taste) Katakuriko dissolved with water

Servings: persons

1 Chicken thigh
1 dash each Salt and pepper
1 to coat the chicken Plain flour
1 to fry oil for deep frying
5 cm length Japanese leek
2 slice Ginger
1 clove Garlic
1 tsp Doubanjiang
1 Sesame oil
1 1/2 tbsp Sugar
1 tbsp each Ketchup, sake
100 ml Chinese soup stock
1/3 tsp Salt
1 add as much (to taste) Katakuriko dissolved with water

1
Cut the chicken into bite sizes and rub salt and pepper.
2
Rest for about 10 minutes.
3
Coat the chicken with plain flour and deep-fry until crispy.
4
Make the chilli sauce.
5
Combine the sauce ingredients (shown left in the photo).
6
Chop all the vegetables (right in the photo).
7
Heat the sesame oil in a frying pan.
8
Add the vegetables and fry over a high heat until the aroma is released.
9
Add the doubang jang paste and fry.
10
Simmer a little while and add the combined ingredients.
11
Simmer over a medium heat for 2~3 minutes.
12
This is a rough estimate of cooking time.
13
If you double the quantity adjust the cooking time too.
14
Add the dissolved katakuriko at the end to thicken and finish the sauce.
15
Cool down and transfer to a air-tight container.
16
The sauce will last 2~3 days (this is my estimate).
17
It thickens when cooled down but when you reheat it in the microwave it will become runny again.
18
Add the fried chicken to the chilli sauce and stir.
19
Transfer to a serving dish and garnish with the julienned Japanese white leek (not included in the ingredients).
20
Serve.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Chicken thigh, 1 dash each Salt and pepper, 1 to coat the chicken Plain flour, 1 to fry oil for deep frying, and more.

Yes, Chicken Kara-age with Chilli Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Kara-age with Chilli Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions