Chicken Wing Kara-age (Fried chicken Wings)

Toritebasaki no Kara-age

Difficulty

Ingredients (Serves 4)

8 chicken wings

for marinating chicken:
1 tbsp sake
1 tbsp soy sauce

flour for coating
oil for deep frying

6 sweet green peppers
1/2 scallion (naganegi onion)

for the sauce:
1 tbsp sesame oil
1/2 scallion (naganegi onion) (50 g)
15 g ginger
80 ml dashi
1 tbsp sugar
2 tbsp vinegar
50 ml soy sauce

Directions

1. Cut along the gap between the bones in each chicken wing and cut through the joint.

2. Place them in a container, then add the sake and soy sauce and let marinate for fifteen minutes. Drain, then dredge in flour to coat.

3. Poke a hole in each of the sweet green peppers with a skewer or fork.

4. Cut the white half of the scallion into julienne srips. Peel the ginger and mince it.

5. Pour oil into a frying pan until it's about 2 cm deep, then add the ginger skins and the green parts of the scallion, and heat. Once it becomes fragrant, add the flour-coated chicken wings and fry until golden brown.

6. Add the sweet green peppers to the oil and fry until brightly colored.

7. To make the sauce; put the sesame oil, chopped green onion, chopped ginger in a frying pan and heat. Once it becomes fragrant, add the dashi, vinegar, sugar and soy sauce, and simmer for a while.

8. Arrange the chicken wing Kara-age and sweet green peppers on a plate, then pour on the sauce and add the scallion strips to garnish (If you prefer, you also can serve the sauce on the side).