Karaage Chicken Wings


Karaage Chicken Wings Recipe by: Pacific‘O

Prep time: 2 hours (including marinade)

Servings: 4-6

For the Hawaiian Chili Dipping Sauce

  • 2 cups low sodium Soy Sauce (Aloha brand used here)
  • ¼ cup Brown Sugar
  • ¼ cup White Sugar
  • ¼ cup Garlic
  • ¼ cup Mirin
  • 4-6 Hawaiian Chiles (depending on taste)

For the Karaage Chicken Wings

  • 5 lbs. Chicken Wings
  • 5, 2” Knobs of Ginger
  • 1 Bunch Green Onion
  • ¾ cup Usukuchi (light soy sauce, but *not low sodium*)
  • 3 cups All-Purpose Flour

For the Hawaiian Chili Dipping Sauce
1. Combine all ingredients, except chilies.
2. Heat on stove for 5-6 minutes to dissolve sugar and cook off wine.
3. Remove from heat and let cool slightly.
4. Slice chilies (careful not to remove the seeds), add to sauce and serve.

For the Karaage Chicken Wings
1. Scrape skin of the ginger with a spoon and finely chop.
2. Slice the bottom end (white area) of the green onion and reserve the green stem for garnish.
3. Combine chicken, ginger, green onion and soy sauce and marinate for 2 hours or overnight.
4. Dredge in flour and deep fry in fryer, or skillet at 350 degrees until cooked.


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