Empty My Fridge
Chicken Wingettes Karaage (Kōshien Hero Age)
Ingredients
- Chicken10
- Salt½ tsp
- Pepper¼ tsp
- Cornstarch1 ½ tbsp
- Flour1 ½ tbsp
- Oil to deep-fry
- Soy sauce1 ½ tbsp
- Mirin1 tbsp
- Sugar½ tbsp
- Garlic · finely grated1 clove
- Chicken broth · powder paste0.13 tsp
- Cabbage
Instructions
- Put all dipping sauce ingredients in a small saucepan, mix, bring to a boil, cook about 5 seconds, then remove from heat and transfer to a serving bowl.
- Cut each wingette through between the two bones, starting from the incision made at the drumette end, to make 2 pieces; trim flesh and tendons from the tip end to expose about 1 cm of bone. Repeat until you have 20 pieces.
- Season the chicken with salt and pepper.
- Coat the pieces thoroughly in a mix of flour and cornflour.
- Heat oil 2 cm deep in a deep pan to 180°C/356°F.
- Fry the chicken in batches without crowding, 1½ minutes, turn, then fry 1 to 1½ minutes more.
- Drain on a rack or kitchen paper, then arrange with cabbage and serve with the dipping sauce.
Summarized from RecipeTin Japan's video. Watch it for the details.
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