Karaage Chicken Lollipops

By RecipeTin Japan · 40 min

Ingredients

Instructions

1. Place a wingette on the board with the inner side facing up.
2. Cut through the inner skin and flesh about 5 mm from the joint, on the side away from the tip.
3. Break the wing at the cut, then pull the tip down to expose the two bones.
4. Stand the wingette upright with the tip up, and grip the two bones at the top with your fingers.
5. Slide your fingers down the bones, pushing the meat down until it stops. A small ball of meat should form at the bottom.
6. Hold the ball of meat in one hand with the tip still attached, and twist the thinner bone with the other hand to detach it from the joint.
7. Cut off the wing tip and shape the meat into a neat lollipop.
8. Repeat with the remaining wingettes.
9. Put the chicken and marinade (2 tbsp soy sauce, ½ tbsp sake, 1 tsp ginger juice, and pepper if using) in a bag, massage to coat, and marinate for 20 minutes, turning and massaging the bag a couple of times.
10. Remove the chicken from the bag and pat off excess marinade with kitchen paper.
11. Dust the chicken with 3–4 tbsp cornflour, making sure the cavity is covered too.
12. Heat oil to 1 cm deep in a frying pan to 180°C (356°F).
13. Lower the chicken into the oil gently, in batches if the pan is small.
14. Fry for 2½–3 minutes, turn and fry another 2½–3 minutes, then turn once more and fry for 15–30 seconds.
15. Drain on a rack or kitchen paper, and sprinkle with pepper if using.

Summarized from RecipeTin Japan's video. Watch it for the details.

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