Juicy Karaage Made With Chicken Drumsticks


10 Chicken drumsticks
1 Cake flour
1 Egg
50 ml Water
1 Frying oil
1/4 Cabbage
4 Cherry tomatoes
1/4 lemon Lemon
For the marinade:
3 tbsp Soy sauce
1 tbsp Shaoxing wine
1 clove Garlic (grated)
1 thumbtips's worth Ginger (grated)


Use a fork to prick holes in the drumsticks to allow the flavors to absorb.
Grate the garlic and ginger. As shown in the photo, it's easy to handle the garlic and ginger if you lay a sheet of aluminium foil over the grater.
Combine the marinade ingredients, then work it into the drumsticks.
Let sit for over 30 minutes in the marinade, mixing from time to time.
In a heat-resistant dish, steam the chicken in the marinade for 20 minutes in steamer.
Here they are freshly steamed. They will be very soft, so handle them carefully with tongs.
Transfer to a tray and let cool.
Add 50 ml water to a beaten egg, then dredge the chicken. Coat in cake flour and lightly shake off the excess. Let sit for over 10 minutes to absorb.
Deep fry in 190℃ oil until golden brown. Since the chicken is already cooked, they should be removed after about 1-1 1/2 minutes.
Here they are freshly fried. Thoroughly drain the excess oil over a tray.
Serve with plenty of cabbage, cherry tomatoes, and lemon!
For a KFC-style spicy chicken, see.

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