Chicken Wing Drumette Karaage (tebachu no karaage) is a type of karaage, the national fried food of Japan, that uses the central section of the chicken wing (tebachu). Unlike typical karaage, which uses chicken thigh, using bone-in wing drumettes draws umami from the bones and results in extra flavorful and tender meat.
Recipes that specifically focus on the texture of the coating, like this one, are often nicknamed "zaku chiki" (crispy chicken) in homes and some restaurants. The stark contrast between the hard, "crunchy" (zaku-zaku in Japanese) outer texture and the juicy, meaty interior is irresistible!
As the cooking time is short and it can be fried in a small amount of oil, it is perfect as a quick and easy main dish or as a side for bento boxes.
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 14 oz chicken wing drumettes (tebachu, about 18 pieces / 400 g)
- A1 tbsp sake (or white wine)
- A1.5 tbsp soy sauce
- A2 tsp sugar
- A1.5 tsp chicken stock powder (or chicken bouillon)
- A1 tsp grated garlic (or garlic paste from a tube)
- A2 tsp sesame oil
- 1 tbsp milk
- 3 tbsp all-purpose flour
- 6 tbsp potato starch (katakuriko, or cornstarch)
INSTRUCTIONS
- 1
Place the wing drumettes and the (A) ingredients (sake, soy sauce, sugar, chicken stock powder, garlic, and sesame oil) in a bowl and massage together for about 1 minute. Cover with plastic wrap and leave at room temperature for 30 minutes.
- 2
Add the milk and mix, then add the all-purpose flour and mix well again.
- 3
Sprinkle the potato starch on a tray, and lay the drumettes on top. Coat each piece individually and thoroughly with potato starch.
- 4
Pour enough frying oil into a small frying pan to submerge the chicken. Heat the oil, and once hot, add the chicken and fry over medium-low heat for about 3 minutes until golden brown. (Fry in 2–3 batches.)
- 5
Serve on a plate and enjoy. Adding black pepper or squeezing lemon juice over top is also delicious.
RecipeID
617
Tips & Notes
・Try adding grated ginger for an extra aromatic dish with traditional Japanese flavor.
・Rub the seasoning thoroughly into the chicken. This prevents excess moisture from being released by the chicken.
・Bone-in meat is difficult to cook through if cold, so bring it to room temperature before frying. Doing so also allows the marinade to thoroughly penetrate the meat, resulting in a more flavorful Karrage!
・Coat each piece thoroughly with potato starch. This will give the entire surface a crispy, crunchy texture. The chicken will retain its signature crispiness even when cooled.
・Shelf life is 2 days (refrigerated).
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.