Wednesday, 22 October 2014

Chicken Wing Kara-age

My oldest and youngest kids love things Japanese. And that includes watching lifestyle shows in NHK World channel - the only one in our cable subscription that caters for anything Japanese. Well nowadays I'm watching them, too, but as expected mainly the food and cooking shows. One of these is the very informative Dining with Chef. They do step-by-step demonstrations of dishes including a lot of tips and tricks from Chef Tatsuo Saito.

One particular dish I adapted from that show is the fried chicken wings. Wings are my favourite part of a chicken. But to be honest I really only care for the middle section. I'm not particularly fond of the little wing drumettes. So to find this recipe from the Dining with Chef using only the middle section really delighted me. And it's so good especially when paired with the sauce. You should try it with hot steamed rice.

Chicken Wing Kara-age

Chicken Wing Kara-age
(Japanese Fried Chicken Wings)

12 mid-section chicken wings
1 Tbsp sake or rice wine
1 Tbsp soy sauce
plain flour
oil for deep frying

*For the sauce:
1 Tbsp sesame oil
2 Tbsp chopped green onions
1 Tbsp chopped ginger
1/3 cup dashi or chicken stock
3 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp sugar
  1. Dry the chicken wings with kitchen towels. Make a cut between the bones on the underside of the chicken wings - do not cut all the way but at the tip separate the wing bones by cutting through the joint. For illustrations go to the Dining with Chef website.
  2. Combine the sake and soy sauce in a bowl. Mix in the prepared chicken wings and marinate for about 30 minutes.
  3. Dredge wings in flour and deep fry in oil heated to 180°C/350°F for about 4 minutes or until crispy.
  4. Serve hot or warm with the sauce.

  1. Saute the green onions and ginger in the sesame oil in a pan. Cook until aromatic.
  2. Add in the rest of the ingredients. Bring to boil then lower heat and simmer for 2-3 minutes or until the sugar is fully dissolved.

Chicken Wing Kara-age

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