Herbal Crispy Chicken

Name: Herbal Crispy Chicken
Ingredients: 2 portions Chicken thighs (or breasts); 1 clove Grated garlic; 1 1/2 tbsp Soy sauce; 1 1/2 tbsp Sake; 1 Egg; 1 [1:1 ratio] Katakuriko and cake flour (for coating); 1 Frying oil; 1 Green onion or scallion; 1 small knob Ginger; 1 1/2 tbsp Sesame oil; 3 tbsp Soy sauce; 2 tbsp Ketchup; 2 tbsp Vinegar; 1 tsp Doubanjiang

14 ingredients

11 steps

Ingredients

2 portions Chicken thighs (or breasts)
1 clove Grated garlic
1 1/2 tbsp Soy sauce
1 1/2 tbsp Sake
1 Egg
1 [1:1 ratio] Katakuriko and cake flour (for coating)
1 Frying oil
1 Green onion or scallion
1 small knob Ginger
1 1/2 tbsp Sesame oil
3 tbsp Soy sauce
2 tbsp Ketchup
2 tbsp Vinegar
1 tsp Doubanjiang

Directions

1

Prepare the chicken: Make slits in the thick parts and open up the chicken as thin as possible (it will become crispy if it's thin).
2

Marinate the chicken in the ingredients for 20~30 minutes.
3

Make the sauce: Finely chop the green onion and ginger.
4

Combine the ingredients together.
5

Coat the chicken from Step 1 with the katakuriko and cake flour mix.
6

It's more delicious if you generously coat the chicken.
7

Heat some oil and deep fry the chicken for 3~4 minutes over high heat until crispy.
8

Cut the chicken into bite-sized pieces while it's still hot (be careful not to burn yourself).
9

Pour the sauce generously on top, and enjoy.
10

I cut the meat in bite sizes.
11

This sauce goes well not only with chicken, but also with vegetables, pork, and light tasting fried fish, etc.