La Petite Asahi


Level ★★★☆☆ Cost $$$** 

Tulip OR Lollipop Chicken is one of a popular shape of Karage in Japan and popular for children, party-food, and Izakaya-food. Make it looks Cute/Adorable but also makes easier for people to enjoy without making their fingers dirty as well! No knife needed for this recipe, just a scissors so you can enjoy making this Karage with your little helper if they are comfortable using scissors.

Ingredients (2 Servings):

  • Wings 300 – 400g
  • Flour 3-4 table spoons
  • ☆ Ginger 1 piece
  • ☆ Garlic 1 piece
  • ☆ Soy sauce 2 table spoons
  • ☆ Cooking sake 1 table spoons
  • ☆ Mirin 1 tea spoon
  • ☆ Sesame oil 1 table spoon
  • ☆ Salt and pepper few pinches

Step 1: Cut the skin attached to bottom parts of the bone and strings-looking tendon which runs between the meat and bone.

Step 2: Squeeze in your thumb into the space between the meat and bones. If the meat is till sticking on the bone, use scissors to remove it all.

Step 3: Flip the meat over, and make the meat portion inside out. Try to make the meat like a ball and round. Marinate lollipops in mixture of ☆ingredients and let it sleep for 15-30 min.

Step 4: Coat with flour. Deep fry in a pot full of 320-350 F for 3-4 min. Take out and rest for 5 min, then 350-375 F for 1 – 2 min for the second time.

*Make sure to cook the chicken completely! If the wings are bigger, please cook longer time. I don’t want you to get stomachache!