Chinese Style Chicken Karaage with Aurora Chili Sauce

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

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.
3. Finely chop the leek, grate the ginger and garlic, and combine with the ingredients.
4. Adjust the seasoning with salt and pepper.
5. Pat the marinated chicken dry with paper towels, and coat with katakuriko or cake flour and deep fry.
6. Drain off the oil, and mix the chicken with the sauce from Step 2.
7. Transfer to a serving plate and garnish with vegetables of your choice.
8. I used radish sprouts and cherry tomatoes here.
9. I cut down on the doubanjiang, and scattered chopped red chili peppers on top.
10. You can also serve the sauce separately and dip the chicken in the sauce.
11. Chinese five spice powder is available in the Chinese seasoning section of the supermarket.
12. It has fennel, cinnamon, sichuan peppers, cloves and dried mandarine orange peel.

chicken thigh, sake, salt, katakuriko, clove garlic, ginger, mayonnaise, ketchup, sugar, oyster sauce, doubanjiang, grainy mustard, spice powder, salt, oil, garish red chili peppers

Taken from cookpad.com/us/recipes/152526-chinese-style-chicken-karaage-with-aurora-chili-sauce (may not work)