I wanted to make a tonkatsu sauce for some karaage chicken that I bought, but this meal (and sauce) turned out better than I expected so I decided to make a note of it on my recipe blog. The plan was to use a yaki soba sauce that I had in my fridge (which has a Wostershire sauce taste to it) then sweeten it up with mirin and mix in a little soy sauce to give it a little more punch.
Note: I didn’t take a very nice photo of this because I didn’t realise how good it was going to taste. Maybe I’ll update the photo to a more aesthetically pleasing one that’s plated up better next time I make this.
Popcorn (Karaage) Chicken With Tonkatsu
- Rangitikei Karaage Chicken
- Yaki Soba sauce (I can’t remember the brand, I’ll have to try to find it and update this later)
- Soy Sauce
- Aioli mayonnaise
- Laoganma crispy chilli oil
- Sesame oil
- Shitake mushrooms
- Spring onion
- Cook the karaage chicken in the oven
- Cook the rice
- Cook the capsicum and mushrooms in sesame oil
- Add the spring onions to the other vegetables when they’re almost cooked
- When the rice is cooked, stir in the crispy chilli oil, then the vegetables and put them on a plate
- In the bottom of the pan you cooked the vegetables there should be some remaining flavour from the sesame oil and vegetables, add the mirin and soy sauce to this empty pan and reduce it to make a sauce. Add the yaki soba sauce to this, cook and stir it a little, then add the cooked karaage chicken to cover them in the sauce. Plate up the chicken atop the rice and cover with some lines of aioli mayonnaise to finish
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