Recipes 15 minute Japanese Style Fried Chicken Wings 1 year ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: National Peanut Butter Lover’s Day 2022: From Cookies to Butter Balls, 5 Easy Snack Recipes Made Using Peanut Butter admin March 1, 2022 New Recipe: Grasshoppin’ into green springtime | The River Reporter admin March 24, 2021 New Recipe: These infamous TikTok recipes are also taking over morning TV admin April 28, 2021 New Recipe: Giada De Laurentiis’ lemon ricotta muffins are the perfect treat to pair with a cup of coffee admin April 17, 2021 New Recipe: Recipe: Carrot cake with brown sugar vanilla frosting admin March 6, 2021 New Recipe: Layer Cakes for Any Occasion admin March 22, 2021 About The Author More from this Author One Response strive1010 October 12, 2021 Recipe Link: [https://www.youtube.com/watch?v=XBxooKMfpJM&ab_channel=CookingKai-Lin](https://www.youtube.com/watch?v=XBxooKMfpJM&ab_channel=CookingKai-Lin) Ingredients: * 3 chicken wings (each wing includes mid-joint flat, drumstick, and tip) * 1/4 tsp salt * 1/8 tsp black pepper * 2 tbsp soy sauce * 1 tbsp sake (or substitute Shaoxing wine) * 1/4 cup potato starch (or substitute with cornstarch. Potato starch highly recommended for the best airy crispy texture) * 1.5 cups of oil for frying * 1/4 lemon for squeezing Instructions: 1. Cut wings between mid-joint flat and drumsticks. Cut 2-3 slits for both mid-joint flats and drumsticks. 2. Marinade wings with salt, black pepper, soy sauce, and sake. Mix well. (In the video, I forgot to film the full tbsp of sake and only filmed 1/8 tsp!) 3. Heat pan to medium heat and add 1.5 cups of oil for frying. 4. Coat wings in potato starch and add to the pan to fry. Fry for 5-8 minutes. Flip wings to the other side after 3-4 minutes when the bottom side looks golden. 5. Squeeze lemon onto the wings. Sprinkle wings with salt if you prefer and enjoy! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.