This is our rendition of the popular 'Spicy Chicken' from a well-known family restaurant, inspired by Chef Kasahara's style. It's an addictive dish with a fiery kick that pairs perfectly with beer. You can be sure it will be a hit as an appetizer or even with kids.
Ingredients
Main Ingredients (2-3 servings)
- Chicken Wings 12 pcs
- Potato Starch (as needed)
- Vegetable Oil (as needed)
- Lemon 1/4 pc
Seasonings
- [A] Doubanjiang (Spicy Bean Paste) 3 tbsp
- [A] Grated Garlic 1 tsp
- [A] Black Pepper 1/2 tsp
- [A] Salt 1/2 tsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
Steps
- Trim off the tips of the 12 chicken wings at the joints.
- Place the wings skin-side up and use a knife to scrape the meat away from around the bones.
- Make an incision with a knife between the two bones on the underside of the chicken wings.
- Place the prepared chicken wings in a bowl and mix thoroughly by hand with Doubanjiang (Spicy Bean Paste) 3 tbsp, Grated Garlic 1 tsp, Black Pepper 1/2 tsp, Salt 1/2 tsp, and Cooking Sake (Rice Wine) 1 tbsp.
- Let the chicken wings marinate in the refrigerator for about 1 hour to allow the flavors to meld.
- Take the marinated chicken wings out of the refrigerator and generously coat them all over with Potato Starch (as needed).
- Heat Vegetable Oil to 1 cm deep in a frying pan over medium heat to 170°C (340°F).
- Once the oil is heated, place the potato starch-coated chicken wings in the pan, skin-side down.
- Pan-fry the chicken wings for 5 minutes. 【This is the key!】 Do not move them immediately; continue pan-frying until the edges are crispy.
- Flip the chicken wings and continue to pan-fry for another 5 minutes.
- Once they are crispy all over, remove them from the oil.
- Plate the chicken wings and serve with Lemon 1/4 pc.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。