Easiest Way to Prepare Yummy Addictive Spicy Karaage with Doubanjiang

Addictive Spicy Karaage with Doubanjiang. Cut the chicken into bite-sized pieces and put in a plastic bag. Spicy doubanjiang is called La Doubanjiang (辣豆瓣酱) in Chinese and chili bean paste or chili bean sauce in English. It's a fermented bean paste mixed with red chili peppers.

Common housewives in Sichuan province love to make their own Doubanjiang at home. The homemade Doubanjiang is produced by a simpler process but yield great tastes too. Doubanjiang or (spicy broad bean paste) is basically a salty paste that is made from fermented broad beans, soybeans, salt, rice among other spices. You can cook Addictive Spicy Karaage with Doubanjiang using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Addictive Spicy Karaage with Doubanjiang

1. Prepare 350 grams of Chicken.
2. It's 2 tbsp of ●Soy sauce.
3. It's 2 tbsp of ●Sake.
4. Prepare 1 of -1 1/2 teaspoons ●Doubanjiang.
5. Prepare 1 tsp of ●Grated ginger.
6. It's 1 tsp of ●Grated garlic.
7. You need 1 of Katakuriko.
8. It's 1 of Frying oil.

Although it originated in Sichuan province, there are different versions of doubanjiang spread through China and other Asian countries. Doubanjiang; or douban, toban-djan, broad bean chili sauce, fermented chili bean paste) is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Spicy Bean Sauce, or la doubanjiang, (辣豆瓣酱) is a paste made from fermented soybeans, broad beans, and chilies, and a key The cuisine of Sichuan province, where spicy flavors dominate, makes ample use of this sauce. Doubanjiang (Fermented Bean Paste, 豆瓣酱) is a salty paste made from fermented broad beans, soybeans, salt, rice, and various spices.

Addictive Spicy Karaage with Doubanjiang instructions

1. Cut the chicken into bite-sized pieces and put in a plastic bag. Open the thick parts of the chicken so that it will cook through quickly ..
2. Mix together the ● ingredients and add to the plastic bag. Massage in, then let sit for at least 10 minutes (or for an hour)..
3. Add a generous amount of katakuriko to the bag. Close the bag with some air, and shake to coat the chicken with the katakuriko..
4. Fry in 170-180 ℃ oil. When they're crispy and golden brown, they're done..
5. Enjoy while they're hot. They're delicious without adding anything else..

Doubanjiang, an essential ingredient in Sichuan dishes, will bring spice and complexity to your home-cooked meals. I had eaten doubanjiang (a Chinese fermented bean paste, pronounced "dough-bun-jang") a hundred times without knowing what it was. Here is a knack to use doubanjiang. At first you'd better cook it with oil at high flame for some minutes and then add another ingredients. All of them are certainly hot, but slightly different in taste and flavour.