Spicy Karage Chicken

30 mins
Serves 4
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Directions

  1. 1Remove the bone from the chicken drumsticks.
  2. 2Remove the bone from the chicken drumsticks.
  3. 3Remove the bone from the chicken drumsticks.
  4. 4Marinate 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.
  5. 5Marinate 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.
  6. 6Marinate 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.
  7. 7Coat each drumstick with potato starch.
  8. 8Coat each drumstick with potato starch.
  9. 9Coat each drumstick with potato starch.
  10. 10Melt a generous amount of clarified butter in a frying pan.
  11. 11Melt a generous amount of clarified butter in a frying pan.
  12. 12Melt a generous amount of clarified butter in a frying pan.
  13. 13In a bowl, combine chilies, green onions, garlic, Shaoxing wine, soy sauce, and sesame oil.
  14. 14In a bowl, combine chilies, green onions, garlic, Shaoxing wine, soy sauce, and sesame oil.
  15. 15In a bowl, combine chilies, green onions, garlic, Shaoxing wine, soy sauce, and sesame oil.
  16. 16Heat the clarified butter to 325°F (163°C).
  17. 17Heat the clarified butter to 325°F (163°C).
  18. 18Heat the clarified butter to 325°F (163°C).
  19. 19Add the chili mixture to the hot clarified butter, ensuring the butter is completely infused with the flavors.
  20. 20Add the chili mixture to the hot clarified butter, ensuring the butter is completely infused with the flavors.
  21. 21Add the chili mixture to the hot clarified butter, ensuring the butter is completely infused with the flavors.
  22. 22Drain the chili-infused butter.
  23. 23Drain the chili-infused butter.
  24. 24Drain the chili-infused butter.
  25. 25Heat the chili-infused butter to 350°F (177°C) in a wok.
  26. 26Heat the chili-infused butter to 350°F (177°C) in a wok.
  27. 27Heat the chili-infused butter to 350°F (177°C) in a wok.
  28. 28Deep-fry the potato-starch-coated chicken drumsticks in the chili-infused butter until golden brown and crispy.
  29. 29Deep-fry the potato-starch-coated chicken drumsticks in the chili-infused butter until golden brown and crispy.
  30. 30Deep-fry the potato-starch-coated chicken drumsticks in the chili-infused butter until golden brown and crispy.
  31. 31Plate the fried chicken and serve.
  32. 32Plate the fried chicken and serve.
  33. 33Plate the fried chicken and serve.

Ingredients

  • 60 ml soy sauce
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 60 ml sake
  • 60 ml sake
  • 60 ml sake
  • 30 ml sesame oil
  • 30 ml sesame oil
  • 30 ml sesame oil
  • 30 ml mirin
  • 30 ml mirin
  • 30 ml mirin
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 2 tbsp garlic
  • 2 tbsp garlic
  • 2 tbsp garlic
  • 1 tbsp ginger
  • 1 tbsp ginger
  • 1 tbsp ginger
  • 2 pcs eggs
  • 2 pcs eggs
  • 2 pcs eggs
  • 100 g cornstarch
  • 100 g cornstarch
  • 100 g cornstarch
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 300 g potato starch
  • 300 g potato starch
  • 300 g potato starch
  • 500 g clarified butter
  • 500 g clarified butter
  • 500 g clarified butter
  • 2 tbsp chilies
  • 2 tbsp chilies
  • 2 tbsp chilies
  • 1 cup green onions
  • 1 cup green onions
  • 1 cup green onions
  • 1 tbsp Shaoxing wine
  • 1 tbsp Shaoxing wine
  • 1 tbsp Shaoxing wine

Equipment

knifebowlwhiskfrying pantongsmetal cooling rackspoon