Recipe by William (Uncle Bill) Anatooskin
This recipe comes from the Canadian Japanese Cookery dating back to 1983. A very simple but tasty chicken recipe.
Top Review by daisygrl64
These were very good and so easy to make. I didn't add the measurement asked in recipe for the salt, I felt it would have been too much salt b/cuz soy sauce is salty as is. But other than that, I followed the recipe. Also the flour and breadcrumb could be cut back a bit as there was a lot leftover when all wings were breaded. Made for Asian Forum unrated recipe tag event.
- 3 lbs chicken wings
- 1 1⁄2 teaspoons salt
- 1⁄3 cup soy sauce
- 1⁄4 cup brown sugar
- 1⁄4 cup liquid honey
- 1 teaspoon grated fresh gingerroot
- 2 large garlic cloves, minced
- 1 cup all-purpose flour
- 1 cup fine breadcrumbs or 1 cup cracker crumb
- 2 cups peanut oil (for frying) or 2 cups vegetable oil (for frying)
- Clip wing tips off and discard.
- Separate wings at joints.
- Wash and drain well.
- In a mixing bowl, whisk together salt, soy sauce, brown sugar, honey, grated ginger and minced garlic.
- Add chicken wing pieces into a large zip-loc bag.
- Pour soy sauce mixture over the wings, shake bag to coat well.
- Place bag in refrigerator and marinate for 3 to 4 hours or longer.
- When ready to use, drain well in a large sieve or a rack for at least 1/2 hour.
- In a mixing bowl, mix together flour and bread crumbs.
- Roll wing pieces in flour mixture until nicely coated.
- Deep fry in batches in hot oil in a WOK until nicely browned, about 3 to 4 minutes, stirring often.