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Chicken Wing Kara-age (Fried chicken Wings)

Jun. 2, Mon. 2014

Authentic Japanese Cooking

Chicken Wing Kara-age (Fried chicken Wings)

Toritebasaki no Kara-age

  • Chicken
  • Vegetables


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


  1. 1. Cut along the gap between the bones in each chicken wing and cut through the joint.
  2. 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. 3. Poke a hole in each of the sweet green peppers with a skewer or fork.
  4. 4. Cut the white half of the scallion into julienne srips. Peel the ginger and mince it.
  1. 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.
  2. 6. Add the sweet green peppers to the oil and fry until brightly colored.
  3. 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.
  4. 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).