Twice-Cooked Chicken Karaage with Soy Mirin Glaze

Method

1. Prep and measure everything first; this chicken karaage moves fast once the pan is hot.

2. Heat sesame oil over medium-high until shimmering.

3. Add scallions and cook until fragrant, stirring so nothing catches.

4. Toss in the main ingredients with rice vinegar and stir-fry until just cooked through.

5. Taste, balance the seasoning, and serve right away while hot.