There will be excess sauce with the measurements I made so you can double up on the chicken pieces or keep it in a clean jar and store it in the fridge. I like adding garlic that has been pulsed till it looks like a puree so there aren’t big chunks of it in the sauce.Īdd potato starch slurry to help thicken it so it coats the fried chicken properly. Once the sauce base is infused, strain it then add the minced garlic. Dashima and Bay Leaf – This will deepen all the flavors.Slice of apple – This will add natural sweetness.Simmer over medium-low heat until the sauce thickens then set aside. To a pan add sugar free maple syrup, sriracha, ketchup, soy sauce, allulose, vinegar, ginger, garlic, and chili flakes. While the chicken is cooking, prepare the sauce.
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