Deep-fried Chicken Wings (Tebasaki Karaage)
ID: 10b7d6ef...
These deep-fried chicken wings are crispy and crunchy on the outside while remaining incredibly juicy on the inside. By detaching the meat from the bone and shaping them into 'tulips,' they look elegant and are much easier to eat.
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🍳 Cooking Flow
Make cuts in the chicken wings, fold them in half, push the meat downward, and trim off the tips. → Place the chicken and seasonings into a plastic bag, massage well, and marinate in the refrigerator for 30 minutes. → Coat the entire surface of the chicken thoroughly with potato starch. → Deep-fry at 170°C (338°F) for about 7 minutes until golden brown and cooked through.
Cooking Steps
Brief Cooking Order
Make cuts in the chicken wings, fold them in half, push the meat downward, and trim off the tips. → Place the chicken and seasonings into a plastic bag, massage well, and marinate in the refrigerator for 30 minutes. → Coat the entire surface of the chicken thoroughly with potato starch. → Deep-fry at 170°C (338°F) for about 7 minutes until golden brown and cooked through.
Introduction
These deep-fried chicken wings are crispy and crunchy on the outside while remaining incredibly juicy on the inside. By detaching the meat from the bone and shaping them into 'tulips,' they look elegant and are much easier to eat.
Step 1
Make a cut along the bone of the chicken wing with a knife.
Step 2
Fold the chicken wing in half to expose the bone from the joint.
Step 3
Push the meat down along the exposed bone to shape it.
Step 4
Cut off the thin tip of the chicken wing with a knife.
Step 5
Place the shaped chicken wings into a plastic bag.
Ingredients List
Important Notes
💡 When pushing the meat down, try to peel it away from the bone to achieve a beautiful tulip shape.
✨ When coating with potato starch, ensure it is applied thoroughly right before frying to achieve a crispy texture.
⚠️ When frying, avoid adding too many pieces at once to prevent the oil temperature from dropping too low.
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