• Chicken wings (drummettes)15
• Oil for deep-fryingto taste
• All-purpose flour2 tbsp
• Potato starch2 tbsp
• ★Soy sauce1.5 tbsp
• ★Sake2 tbsp
• ★Sesame oil1 tsp
• ★Chicken stock powder1 tsp
• ★Oyster sauce1 tsp
• ★Garlic (tube)2 cm
• ★Ginger (tube)4 cm
• ★Egg1
• ★Black pepper1/3 tsp

1. 1

   Make shallow cuts along the thin membrane on the underside of the chicken wings. This allows the marinade to absorb better and helps the heat penetrate evenly.

2. 2

   Combine all the ★ seasonings (1.5 tbsp soy sauce, 2 tbsp sake, 1 tsp sesame oil, 1 tsp chicken stock powder, 1 tsp oyster sauce, 2 cm garlic, 4 cm ginger, 1 egg, and 1/3 tsp black pepper) in a plastic bag. Add the chicken wings and massage thoroughly. Refrigerate for about 2 hours.

3. 3

   Place 2 tbsp all-purpose flour and 2 tbsp potato starch in a plastic bag. Add the marinated chicken wings and massage until fully coated.

4. 4

   Heat the oil to about 170°C (when a chopstick inserted in the oil produces small bubbles). Fry the chicken wings for about 2 minutes.

5. 5

   Transfer the wings back to the hot oil and increase the heat. Deep-fry for another 1 minute. This double-frying creates that perfect crispy exterior.

The secret to perfectly seasoned, crispy karaage is the double-frying method combined with the chicken stock powder. Give it a try!

• Calories380 kcal
• Protein26 g
• Fat20 g
• Carbs10 g
• Sodium2.2 g