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Prep 20 mins
Cook 15 mins
If you get tired of the endless variations of hot wings and fancy something a bit different, these Japanese wings may be just the ticket. Crispy, rich and herby - these things fly off the plate!
- 20 ounces chicken wings
- 2 eggs, beaten
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 teaspoons cornflour
For Tori Kara Age Sauce
- 1 1⁄4 pints light soy sauce
- 2 fluid ounces sake
- 1 teaspoon sugar
- 1 tablespoon oyster sauce
- 1 inch fresh ginger, grated
- 2 red chilies, deseeded and finely sliced
- 3 spring onions, finely sliced
- Make the Tori Kari Age sauce by combining all the ingredients for it in a pan over a low heat, stirring until the sugar is dissolved and then allowing to cool. Extra sauce can be kept in the fridge for a couple of weeks.
- Marinate the chicken wings in 6 tablespoons of Tori Kari Age sauce overnight.
- Combine the eggs, cornflour, thyme, oregano and chillis (if you're going for that option), until smooth.
- Heat a deep fat fryer. Dip the marinated chicken wings into the egg mixture until thoroughly coated and then fry immediately until the wings are golden brown and crispy.
- Drain off on kitchen paper, sprinkle with spring onions and serve. I serve these with either gyoza sauce or my East Meets West barbeque sauce.
Loved the simplicity and flavor. I opted for the chile version and it was wonderful thanks.