Tebasaki Karaage

Ingredients

• 12chicken wings
• 30 ml (2 Tbsp)soy sauce
• 30 ml (2 Tbsp)sake
• 30 ml (2 Tbsp)mirin
• 2.5 ml (1/2 tsp)salt
• 5 ml (1 tsp)grated garlic
• 5 ml (1 tsp)grated ginger
• 60 g (1/2 cup)plain flour
• 64 g (1/2 cup)cornflour
• to tastesalt
• to tastepepper
• as neededoil, for deep-frying

Instructions

1. 1

   Cut the wings

   Separate each chicken wing into two pieces: the wing and the drumette.

2. 2

   Marinate the chicken

   In a large bowl, combine the soy sauce, sake, mirin, salt, garlic and ginger. Add the chicken and leave it to marinate for 1 hour.

3. 3

   Coat the pieces

   In a separate bowl, mix the flour and cornflour with salt and pepper. Coat each marinated chicken piece in the flour mixture.

4. 4

   Deep-fry the chicken

   Heat the oil over medium-high heat to 175°C (350°F). Deep-fry the chicken for 5–8 minutes, depending on the size of the pieces.

What is tebasaki karaage?

Tebasaki means chicken wings, while karaage describes Japanese-style frying, often after a seasoned marinade. This version uses soy sauce, sake and mirin with garlic and ginger for a savoury, gently sweet flavour.

The wings are cut into wing and drumette portions, then coated in a flour and cornflour mixture. That combination gives the marinade-coated chicken a crisp outer layer when deep-fried.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 38g protein, 22g carbs, 34g fat.

The chicken supplies most of the protein and fat, while the flour and cornflour contribute the main carbohydrates; frying oil adds further fat. Serve a portion with vegetables and rice, adjusting the rice to suit how substantial you want the meal to be.

The marinade

Seasoning balance: Soy sauce brings saltiness, mirin adds sweetness and sake rounds out the marinade. Garlic and ginger add aromatic flavour without requiring a long list of seasonings.

Marinating time: Give the chicken the full 1 hour in the mixture so the pieces take on its flavour. Keep the bowl refrigerated while it marinates.

Flour and cornflour

Plain flour: This provides the base of the coating and helps it cling to the chicken. Shake off any loose excess before frying.

Cornflour: Mixed with the flour, it helps make the coating crisp. Coat the pieces just before they go into the oil so the mixture stays dry and light.

Frying temperature and timing

Oil temperature: Heat the oil to 175°C (350°F), as directed, before adding the chicken. A suitable deep-frying thermometer makes it easier to check and maintain the temperature.

Batch size: Fry for 5–8 minutes, with the exact time depending on the size of the pieces. Avoid filling the pan so heavily that the oil temperature drops sharply.

How to tell when they are done

Coating: Look for a crisp, golden exterior rather than a pale or floury surface. Allow the pieces to drain briefly after frying.

Chicken: Check that the thickest part of a drumette is cooked through; a food thermometer can confirm doneness. Take care not to judge solely by the colour of the coating.

Serving ideas

Fresh sides: Serve the wings with a crisp salad or shredded cabbage to contrast with the fried coating. Steamed rice makes a simple, filling accompaniment.

At the table: These are easy to share as a snack or appetiser, but they can also anchor a meal. Serve them soon after frying while the coating is at its crispest.

Recipe notes & tips

• Cut the wings at the joints to make the wing and drumette portions easier to handle.
• Marinate the chicken in the refrigerator for the full 1 hour.
• Coat the pieces evenly, then shake off any loose flour mixture.
• Use a thermometer to bring the oil to 175°C (350°F) before frying.
• Fry in batches if needed to avoid crowding the pan.
• Check the thickest pieces for doneness before serving.

Variations

• Add sesame: Sprinkle toasted sesame seeds over the fried wings just before serving.
• Add chilli: Mix a little chilli into the flour coating for a spicier finish.
• Citrus finish: Serve with lemon wedges for a bright contrast.
• Extra ginger: Increase the grated ginger for a more pronounced warm, aromatic flavour.
• Serve with cabbage: Add shredded cabbage for a fresh, crunchy side.

Common mistakes to avoid

• Crowded pan: Too many pieces at once can cool the oil; fry in batches.
• Oil not hot enough: The coating may turn greasy; wait until it reaches 175°C (350°F).
• Excess coating: Loose flour can fall away in the oil; shake each piece before frying.
• Uneven pieces: Large pieces need longer than small ones; use the stated 5–8 minute range and check doneness.
• Skipping the marinade: The seasoning needs time to flavour the chicken; allow the full 1 hour.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an oven or air fryer until hot to help restore some crispness; the coating may soften in storage.

Frequently asked questions