Japanese Chicken Wings

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 20 ounces chicken wings
• 2 eggs, beaten
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 teaspoons cornflour
• 1 1/4 pints light soy sauce
• 2 fluid ounces sake
• 1 teaspoon sugar
• 1 tablespoon oyster sauce
• 1 inch fresh ginger, grated
• 2 red chilies, deseeded and finely sliced
• 3 spring onions, finely sliced

Recipe

• 1 make the tori kari age sauce by combining all the ingredients for it in a pan over a low heat, stirring until the sugar is dissolved and then allowing to cool. extra sauce can be kept in the fridge for a couple of weeks.
• 2 marinate the chicken wings in 6 tablespoons of tori kari age sauce overnight.
• 3 combine the eggs, cornflour, thyme, oregano and chillis (if you're going for that option), until smooth.
• 4 heat a deep fat fryer. dip the marinated chicken wings into the egg mixture until thoroughly coated and then fry immediately until the wings are golden brown and crispy.
• 5 drain off on kitchen paper, sprinkle with spring onions and serve. i serve these with either gyoza sauce or my east meets west barbeque sauce.