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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


  1. Cut chicken wings at joints. Discard the wing tips.
  2. 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.
  3. Pour marinade over the chicken in the bag. Close the bag. Marinate in the refrigerator several hours or overnight, turning occasionally.
  4. Drain chicken; pat dry with paper toweling. Coat the chicken wings with cornstarch.
  5. Fry, 3 or 4 pieces at a time, in deep hot fat (365° F) for about 5 minutes. Drain on paper towels.
  6. Place the chicken to the serving plate. Serve hot and plain over rice but garnish with lemon slices, if desired.



How to Make Japanese Fried Chicken Wings

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