Directions
- 1Remove the bone from the chicken drumsticks.
- 2Marinate the chicken in a mixture of soy sauce, sake, sesame oil, mirin, MSG, white pepper, garlic, ginger, eggs, cornstarch, and black pepper for at least 30 minutes, or preferably overnight.
- 3Coat each drumstick with potato starch.
- 4Melt a generous amount of clarified butter in a frying pan.
- 5In a bowl, combine chilies, green onions, garlic, Shaoxing wine, soy sauce, and sesame oil.
- 6Heat the clarified butter to 325°F (163°C).
- 7Add the chili mixture to the hot clarified butter, ensuring the butter is completely infused with the flavors.
- 8Drain the chili-infused butter.
- 9Heat the chili-infused butter to 350°F (177°C) in a wok.
- 10Deep-fry the potato-starch-coated chicken drumsticks in the chili-infused butter until golden brown and crispy.
- 11Plate the fried chicken and serve.
Ingredients
- 60 ml soy sauce
- 60 ml sake
- 30 ml sesame oil
- 30 ml mirin
- 1 tsp MSG
- 1 tsp white pepper
- 2 tbsp garlic
- 1 tbsp ginger
- 2 pcs eggs
- 100 g cornstarch
- 1 tsp black pepper
- 300 g potato starch
- 500 g clarified butter
- 2 tbsp chilies
- 1 cup green onions
- 1 tbsp Shaoxing wine
Equipment
knifebowlwhiskfrying pantongsmetal cooling rackspoon
Related recipes
Crockpot Mongolian Beef & Noodles
Japanese · Dinner
Dump & Bake Ramen
Japanese · Dinner32m
Crockpot Honey Garlic Chicken and Noodles
Japanese · Dinner
Crockpot Beef Ramen
Japanese · Dinner
Teriyaki Chicken Veggie Rice Bake
Japanese · Dinner45m
Chicken and Japanese Cucumber Salad Meal Prep
Japanese · Dinner
Teriyaki Ground Beef & Broccoli
Japanese · Dinner20m
Chicken Katsu
Japanese · Dinner
Lazy Ramen
Japanese · Dinner
Peanut butter noodles
Japanese · Dinner15m
Honey Garlic Salmon Bowls with Creamy Sriracha
Japanese · Dinner
High-Protein Spicy Salmon/Crab Sushi Bake
Japanese · Dinner