“Tebasaki no karaage” 手羽先の唐揚げ

INGREDIENT

• 1 lb chicken wings
• 1 clove garlic
• 1/2 knob ginger
• 1 Tbsp sake
• 1 Tbsp soy sauce
• 5 Tbsp potato starch
• oil for deep frying (canola oil etc)

INSTRUCTIONS

1. Make a small cut on the non-skinned side of the chicken wings with the tip of a knife. (To make the taste easy to soak.)
   
2. Grate the ginger and garlic with a grater.
   
3. In a large plastic bag for cooking, mix ginger, garlic, 1 Tbsp sake, and 1 Tbsp soy sauce. Add chicken wings to the bag and mix.
   
4. Keep at room temperature to marinate for 30 minutes.
   
5. Add 5 Tbsp potato starch to the bag and mix.
   
6. Heat deep frying oil to 350 F(175 C) on medium heat.
   
7. Remove excess starch and deep fry 3 or 4 pieces at a time until golden brown all over about 6 to 8 minutes.
   
8. Place on a rack for the excess oil to drain. Serve warm.

TIPS

Using “potato starch” makes it more crispy than corn starch.