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Teba Karaage (Chicken Wing Karaage)
85% authentic · Japanese
A popular variation of karaage using chicken wings, marinated and fried to crispy perfection, often enjoyed as a snack or appetizer.
Ingredients
- Chicken wings, whole or cut into flats and drumettes1kg
- Soy sauce3 tbsp
- Sake1 tbsp
- Grated ginger1 tbsp
- Grated garlic1 tsp
- Potato starch3/4 cup
- Vegetable oil, for fryingAs needed
- Salt1/2 tsp
- Black pepper1/4 tsp
Steps
- 1
If using whole wings, cut them into drumettes and flats at the joints. Discard wing tips or save for stock.
- 2
In a large bowl, combine soy sauce, sake, grated ginger, grated garlic, salt, and black pepper. Add chicken wings and toss to coat. Marinate for at least 30 minutes in the refrigerator.
- 3
Drain excess marinade from the wings. Pat the wings dry with paper towels.
- 4
Place potato starch in a shallow dish. Dredge each wing piece thoroughly in the potato starch, ensuring an even coating.
- 5
Heat vegetable oil in a deep pot or wok to 170°C (340°F).
- 6
Carefully add the coated chicken wings to the hot oil, frying in batches to avoid overcrowding.
- 7
Fry for about 5-6 minutes until lightly golden. Remove wings from oil and let rest for 3-4 minutes.
- 8
Increase oil temperature to 180°C (355°F). Double-fry the wings for another 2-3 minutes until deep golden brown and very crispy.
- 9
Remove wings from oil and drain on a wire rack.
- 10
Serve hot, optionally sprinkled with shichimi togarashi (Japanese seven-spice blend).
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