Description
Crispy, juicy Japanese fried chicken. Perfect as an appetizer or snack!
Ingredients
Units
Scale
- 2 lbs (1 kg) chicken wings
- 2 fl oz (60 ml) soy sauce
- 2 fl oz (60 ml) mirin
- 1 tbsp sake
- 2 tsp freshly grated ginger and the juice
- 2 cloves garlic
- katakuriko or potato starch to coat
- oil for deep frying
- lemon wedges to serve
Instructions
- Remove wing tips from wings; cut remaining wings in half at the joint.
- In a large bowl, combine soy sauce, mirin, sake, ginger, and garlic; mix well. Add chicken wings and toss.
- Cover bowl and refrigerate for a couple of hours.
- In a wok, pour in oil to a depth of 7cm. Heat over medium heat to 170°C (340°F). Preheat oven to 120°C (250°F). Line a baking tray with baking paper.
- In a large bowl, place katakuriko or potato starch. Toss 3–4 wings at a time in the starch until coated. Shake off excess starch.
- Fry wings in the hot oil for 8 minutes, turn, and fry until cooked.
- Remove wings from oil, drain on kitchen towel, and place on baking tray. Keep warm in the oven.
- Repeat with remaining wings.
- Serve wings with lemon wedges.
Notes
- For extra crispy karaage, double fry the chicken: fry for a shorter time initially, then rest and fry again for ultimate crunch.
- If you don’t have mirin, you can substitute with an equal amount of dry sherry or sweet white wine.
- For easier cleanup, line your baking sheet with parchment paper or foil before placing the fried chicken to keep warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 3-4 wings
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 100