Japanese Fried Chicken Wings(Tebasaki no Karaage, 手羽先の唐揚げ)

“Tebasaki no karaage” 手羽先の唐揚げ


  • 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)


  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.


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

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