Similar to the crispy chicken wings, this Japanese poultry dish is made with only 4 ingredients - sake, cornstarch, soy sauce, and ginger - and keeps an imperial aroma with the alcohol content. Teriyaki occasionally works for this for dipping, too but the chicken wings will also be substituted for thighs, legs, or breasts.
- 1 lb. chicken wings
- ⅓ cup sake or dry sherry
- 3 tbsp. soy sauce
- 1 tsp. grated ginger root
- ¼ cup cornstarch
- 4 thin lemon slices, optional
- cooking oil
- Cut chicken wings at joints. Discard the wing tips.
- In a bowl, combine sake or sherry, soy sauce, and ginger root to make a marinade. Place chicken in a plastic bag, and set the bag in a bowl.
- Pour marinade over the chicken in the bag. Close the bag. Marinate in the refrigerator several hours or overnight, turning occasionally.
- Drain chicken; pat dry with paper toweling. Coat the chicken wings with cornstarch.
- Fry, 3 or 4 pieces at a time, in deep hot fat (365° F) for about 5 minutes. Drain on paper towels.
- Place the chicken to the serving plate. Serve hot and plain over rice but garnish with lemon slices, if desired.