Ingredients
Scale
- 1 kg chicken wings
- 60 ml soy sauce
- 60 ml mirin
- 1 tablespoon sake
- 2 teaspoons freshly grated ginger and the juice
- 2 garlic cloves (crushed)
- katakuriko or potato starch to coat (you can substitute cornflour)
- oil for deep frying
- lemon wedges to serve
Instructions
- Remove wing tips from wings (the pointy end section). Then cut the remaining wing in half at the joint. You will end up with a piece resembling a small chicken drumstick and the flatter mid wing section.
- In a large bowl place soy sauce, mirin, sake, ginger & juice and garlic, mix well. Place chicken wings in the bowl and toss well.
- Cover bowl with plastic wrap and place in the fridge, leave to marinate for a couple of hours.
- In a wok, pour in oil until around 7cm deep. Heat wok over a medium heat to 170°C (340 deg°F) and pre heat your oven to 120°C (250 deg°F). Line a baking tray with baking paper and set aside.
- In a large bowl place katakuriko or potato starch. Working with 3 or 4 pieces at a time toss wings in the starch mix until they are coated well. Shake off any excess flour and place in the wok to fry.
- Fry for around 8 minutes and then turn the chicken over and fry on the reverse side until cooked.
- Remove the wings from the oil, shake off any excess and drain on some kitchen towel. Then place the chicken on the baking tray and place in the oven to keep warm.
- Repeat with the remaining chicken wing pieces.
- Serve wings with wedges of lemon.
- Category: Appetizer