- Chicken Wings
- Soy Sauce3 Tablespoons
- Sugar1 Tablespoons
- Sesame Oil1 Teaspoons
- Sake2 TablespoonsSubstitute with white wine and vinegar
- MirinSubstitute with corn syrup or skip entirely
- Garlic Cloves4 to 5Crushed
- Ginger1/2 Tablespoons
- Salt1/2 Tablespoons
- Black Pepper1/2 Tablespoons
- Chilli Powder2 Tablespoons
- Plain Flour1 Bowl
- Panko Bread Crumbs1 Bowl
- Vegetable Oil1 Pot
Recipe from Cooking With Rad Economist blog
1. Clean your chicken wings and season with your ingredients(soy sauce, sugar, sesame oil, sake, mirin, ginger, garlic cloves, salt and chilli powder) and leave to sit in the fridge covered for a minimum of 45 minutes.
2. After marinating, break 3 eggs into a bowl, mix with a pinch of salt and black pepper. Put your flour and panko bread crumbs in a separate bowl. In each bowl, add 1/2 teaspoon of salt and black pepper. Mix.
3. Put your oil on the cooker to heat up.
4. Dip your chicken in the plain flour bowl first and coat well. Hit the chicken against the bowl or shake lightly to dust off excess flour. then dip into your beaten eggs, coat well.
5. Then dip into the panko bread crumbs, then put into your cooking oil to fry for 10 minutes, the wings should go golden brown.
6. Set aside a dish with napkins and kitchen towels to catch the excess oil when the wings come out from the pot or deep fryer. It is important to do this, excess oil on chicken will make it soggy and oily.