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1
Roughly chop the green onion.
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2
Finely chop the ginger.
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3
Combine the sauce ingredients and stir well.
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4
Blanch the bean sprouts in boiling water for 1 minute and drain in a colander.
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5
Thinly slice the cabbage leaves.
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6
Cut the joints of the chicken wings and separate the wings and tips.
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7
Use the tips to make a soup stock.
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8
Lightly sprinkle salt and pepper over the chicken wings.
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9
Drizzle over the soy sauce and Shaoxing wine.
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10
Rub the seasonings into the wings.
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11
Let sit for about 20 minutes at room temperature.
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12
Coat the seasoned chicken wings with 3 tablespoons of katakuriko.
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13
Shake off the excess.
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14
Heat the oil to 130 C and slowly deep-fry the wings for 3 minutes.
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15
Remove the wings from the oil and let sit for 2 minutes to cook through with the residual heat.
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16
Heat the oil to 180C and fry the wings again (for about 1 minute or less).
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17
They are already cooked, so this is to nicely colour them!
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18
Place the bean sprouts and cabbage on a serving plate.
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19
Arrange the fried chicken wings and pour on plenty of the green onion sauce.
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20
Inside the chicken wings, there are two bones.
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21
Remove the thinner bone from them.
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22
They will be easier to eat this way; (if you remove both bones, the meat will shrink as you deep-fry the wings).
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23
Check out my video for more detail.
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24
Use up the chicken tips, which you removed from the wings in Step 3, to make a tasty soup!
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25
See
