Twice-Cooked Chicken Karaage with Shichimi

Method

1. Bloom sesame oil in a little oil until aromatic to build the base.

2. Stir in scallions and cook down into a thick, fragrant paste.

3. Add the main ingredients and enough liquid to simmer gently.

4. Let the chicken karaage simmer until tender and the flavors meld.

5. Finish with toasted sesame seeds, check the seasoning, and serve over rice or bread.