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Home >> AGEMONO - DEEP-FRIED Recipes



6 whole chicken wings, 1 onion, 1 carrot, 1 lemon, 3 stems of spring onion, 1/2 cup of all-purpose flour, 1T toasted white sesame seeds, 4 cups of

(1) 1 tsp mirin, 1 tsp chicken bouillon powder.
(2) 1/2 cup of white wine vinegar, 1/3 cup of chicken broth, 1.3 cup of water, 3T soy sauce, 3T caster sugar, 1/2 tsp shichimi spice powder.


1. Rinse chicken wings in running water for 6 minutes; Drain; Remove any hair with a pair of tweezers; Make even incisions on the wings; Marinate in seasoning (1) for 45 minutes.
2. Peel, rinse and julienne an onion.
3. Peel, rinse and cut off both ends of a carrot; Julienne.
4. Rinse, drain and cut off both ends of spring onion; Chop.
5. Pour 1/2 cup of all-purpose flour to a shallow flat plate.
6. Pour 4 cups of oil to a heavy-based skillet.
7. Bring the oil to the boil over a high heat; Roll chicken wings into the plate with the flour to evenly coat; Turn to a low heat;
Slide in the chicken wings; Deep-fry over a low heat for 4 minutes (flip over every 2 minutes); Turn to a high heat;
Deep-fry over a high heat for 2 minutes (flip over every 1 minute); Lift the chicken wings up immediately; Rest the wings on a wire rack to drain.
8. Add seasoning (2) in a non-stick saucepan; Stir over a low heat till the sugar is dissolved;
Bring to the boil over a high heat; Turn to a low heat; Add the onion and carrot; Turn to a high heat; Cook over a high heat for 3 minutes; Add the chicken wings from the step 7; Stir once; Turn off the heat; Cool at the room temperature.
9. Rinse a lemon.
10. Arrange the chicken wings in serving plates; Top with the onion and carrot; Sprinkle with the spring onion and toasted white sesame seeds; Grate the lemon for lemon zest over the plates directly to garnish.