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We hope you got benefit from reading it, now let's go back to chinese style chicken karaage with aurora chili sauce recipe. To make chinese style chicken karaage with aurora chili sauce you need 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chinese Style Chicken Karaage with Aurora Chili Sauce :

• Use 1 of Chicken thigh (or breast).
• Provide 1 tbsp of ☆ Sake.
• Provide 1 dash of of each ☆ Salt, pepper, oyster sauce.
• Use 1 of Katakuriko (or cake flour).
• Provide 1/4 of of a thin stalk ◎ Leek.
• You need 1/2 clove of ◎ Garlic.
• You need 1/3 piece of ◎ Ginger.
• Take 2 tbsp of ◎ Mayonnaise.
• Take 1 tbsp of ◎ Ketchup.
• Prepare 1 tsp of ◎ Sugar.
• Use 1 1/2 tsp of ◎ Oyster sauce.
• Take 1/2 of to 1 teaspoon ◎ Doubanjiang.
• Take 1 tsp of each ◎ Grainy mustard, sesame oil.
• Take 1 of ◎ Chinese five spice powder (optional).
• Use 1 pinch of of each ◎ Salt and pepper.
• Provide 1 of Frying oil.
• You need 1 of to garish Red chili peppers, radish sprouts, cherry tomatoes, chopped green onion etc..

Instructions to make Chinese Style Chicken Karaage with Aurora Chili Sauce :

• Cut the chicken into bite sized pieces, pierce all over with a fork, rub in the ☆ seasoning ingredients and marinate for 10-15 minutes.
• 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.
• Pat the marinated chicken dry with paper towels, and coat with katakuriko or cake flour and deep fry.
• Drain off the oil, and mix the chicken with the sauce from Step 2.
• 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.
• You can also serve the sauce separately and dip the chicken in the sauce.
• 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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