Ingredients:
• 1 lb(450g)chicken wings
• 2 tablespoons soy sauce
• 2 tablespoons mirin(sweet rice wine)
• 1 tablespoon sake(Japanese rice wine)
• 2 cloves garlic,minced
• 1-inch piece ginger,grated
• 1 teaspoon chili paste(such as sambal oelek)
• 1 egg,beaten
• 1/2 cup potato starch(or cornstarch)
• Vegetable oil(for frying)
• Green onions,sliced(for garnish)
• Lime wedges(for serving)
Marinate the Chicken Wings:
In a large bowl,combine soy sauce,mirin,sake,minced garlic,grated ginger,and chili paste.
Add the chicken wings to the marinade and mix well to coat.Cover and refrigerate for at least 30 minutes,preferably 1-2 hours for better flavor.
Prepare for Frying:
In a shallow dish,beat the egg.
Place the potato starch in another shallow dish.
Heat vegetable oil in a large,deep skillet or frying pan to 350°F(175°C).
Coat the Chicken Wings:
Dip each marinated chicken wing into the beaten egg,then dredge in the potato starch,ensuring an even coating.
Fry the Chicken Wings:
Carefully place the coated chicken wings into the hot oil,frying in batches if necessary to avoid overcrowding.
Fry the wings for about 8-10 minutes or until they are golden brown and crispy,turning occasionally for even cooking.
Remove the wings from the oil and drain on paper towels.
Serve:
Serve the Spicy Karaage chicken wings hot,garnished with sliced green onions and lime wedges on the side for squeezing over the wings.
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